Ingredients:
1 teaspoon corn starch
1 cup milk
½ teaspoon vanilla or seeds from 1 vanilla bean
3 egg yolks
3 ½ tablespoons sugar
3 tablespoons Irish whiskey

Directions:
Dissolve corn starch in 2 tablespoons of milk and set aside. In a small sauce pot, scald the remaining milk and vanilla over medium heat until the edges start to bubble.

Remove from heat and add the corn starch mixture into the scalded milk. Stir to incorporate then cool at room temperature for at least five minutes.

Use a whisk or electric mixer to mix the egg yolks and sugar together until thick and pale yellow in color, about five minutes. Keep whisking and add the cooled-down milk in a slow, steady stream until fully combined.

Return the mixture back to the sauce pot and gently cook over medium-low heat while stirring, until the sauce has thickened enough to coat the back of a spoon. Be careful not to bring the sauce to a boil. Stir in the Irish whiskey and remove from stove.

Serve immediately over Irish Whiskey Bread Pudding or refrigerate in an airtight container for up to five days. Reheat before use if desired.

Tips:

• Also great over ice cream and cakes.
• Sauce can be frozen for up to one month.
• Irish cream liqueur or any other flavored liqueur would also work great.