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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe came as a sauce for Pumpkin Cheesecake. I didn't include cheesecake recipe as there are so many good pumpkin cheesecake recipes out there. This is soooo good. Tastes like cannoli filling, only a little thinner. Read more . Wonderful on just about any flavor cheesecake, pound cake, or any sweet loaf-type cake & a dollop on fresh strawberries is decadent. Ingredients:
1/4 cup pure maple syrup |
3 tablesps. bourbon |
1 cup light cream |
1/4 teasp. vanilla |
3 large egg yolks |
1/4 cup sugar |
3/4 teasp. cornstarch |
1/3 cup heavy cream; whipped |
Directions:
1. Combine maple syrup & bourbon in a saucepan. Over medium heat, bring to a boil & cook until reduced by 1/3 ( about 10 minutes ). Set aside to cool. Put light cream & vanilla in large saucepan & bring to boil. Immediately remove from heat. Whisk together egg yolks, sugar & cornstarch. Stir in 1/2 cup cream & return mixture to saucepan with rest of cream. Stirring constantly cook on low heat until thick enough to coat a spoon ( 6 to 8 minutes ). Add reduced maple syrup/bourbon mixture. Blend thoroughly. Pour into a medium-sized bowl & set the bowl in ice. When completely chilled, fold in whipped cream.
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