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Learning to Edit |
Grand Marnier Sauce
Bring cream to a boil in a small saucepan over medium heat. Whisk cornstarch and water together. Whisk cornstarch mixture into cream and bring back to a boil. Keep whisking as it simmers for a few seconds. (Make sure it doesn't burn!) Remove from heat. Stir in the sugar and the alcohol. Cool to room temperature. Pour over Bread Pudding Soufflé. The original recipe (for Whiskey Sauce) concluded "Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor," but provided no guidance as to what to do if it was too sweet, too bourbon-y, or the wrong consistency. It was scaled down from restaurant scale to normal family-size scale, but seems to have suffered no ill effects. |