Whiskey Sauce

I like to use this sauce over
warm bread pudding with raisins.
It's also a good sauce for dipping
grilled or broiled shrimp into.

Ingredients:
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
7 large egg yolks
1/4 cup whiskey

Directions:
In a medium saucepan bring
cream and milk to a boil.
In a medium bowl whisk together
sugar and yolks until combined well
and gradually whisk in milk mixture.
Transfer mixture to a double boiler
and cook over just simmering water,
stirring gently but constantly with
a rubber spatula or wooden spoon,
until thick, about 12 minutes.
Pour sauce through a fine
sieve and stir in whiskey.
Serve sauce warm or cold.
If chilling sauce, let sauce become
completely cold before covering,
as condensation will cause it to thin.
The sauce can be covered and
chilled for up to 3 days.
Makes 2 3/4 cups sauce.