Bourbon Crème Anglaise

1 cup cream

1/2 cup half and half

1/4 cup bourbon

3/4 cup sugar, divided

4 egg yolks

1 tsp vanilla extract

In a stainless steel pot bring the cream, half and half, bourbon, vanilla and half of the sugar to a simmer. While it is heating, combine the yolks and remaining sugar in a mixing bowl and whip until light in color.

Slowly add the hot cream mixture into to yolks while stirring constantly. Return the mixture to the pot and cook over a low-medium flame stirring constantly. Cook until the mixture becomes thick enough to coat a spoon or spatula.

Remove from the heat and cool down in an ice bath.

Yield: 8 servings