PUMPKIN CRÈME ANGLAIS

Prep Time: 1 Hour
Yields: 3 Cups

Comment:
The classical French Crème Anglaise is a basic custard sauce of eggs, sugar and cream. In Louisiana, we add bourbon and pumpkin to make a whiskey sauce to accompany the perfect pumpkin cake. This versatile sauce can even be served with ice cream.

Ingredients:
¼ cup canned solid-pack pumpkin
2 cups heavy whipping cream
1 cup sugar
pinch of cinnamon
pinch of nutmeg
1 tbsp pure vanilla extract
4 egg yolks, beaten
1 tbsp cornstarch
¼ cup bourbon

Method:
In a heavy-bottomed saucepan, scald whipping cream over medium-high heat. In a separate mixing bowl, combine sugar, cinnamon, nutmeg, vanilla, egg yolks and cornstarch. Whisk until well mixed and creamy. Add bourbon and fold once or twice until blended. Ladle 1 cup of hot cream into mixing bowl, stirring constantly while pouring. Whisk contents of mixing bowl into pot of hot cream, stirring constantly. Stir in pumpkin and cook 1–2 minutes then remove from heat. Should mixture become too thick, add a little cold whipping cream. Strain sauce into a clean dish and serve hot or cold over ice cream or Chef John Folse’s Steamed Pumpkin Cake (see recipe).