Praline Creme Anglaise

This is a good sauce to
serve with bread pudding.

Ingredients:
8 each egg yolks
1 1/2 C. dark brown sugar
1 tablespoon arrowroot powder
4 cup half and half
1 tablespoon vanilla extract
2 ounces Kentucky bourbon

Directions:
Combine the egg yolks, sugar and arrowroot,
in an electric mixer, mix until light.
Scald the half and half, add a little
at a time to the egg mixture,
folding together by hand, until well mixed.
Return to the heat, cooking over low heat,
stirring constantly. Prepare an ice bath;
(one 2 qt. mixing bowl set over a larger
bowl filled with ice and water).
When the mixture coats the back of a spoon,
remove from heat immediately,
and strain through a sieve into
the top bowl of the ice bath.
Stir as the mixture cools.