Irish Cream Sauce

Paula Deen's Irish Cream Sauce
2 cups heavy cream
1/4 cup Irish cream liqueur
1/4 cup sugar
3 tablespoons cornstarch Water, to dissolve cornstarch
1 teaspoon vanilla extract
Heat heavy cream, Irish cream liqueur and sugar.
Mix cornstarch with about 1 tablespoon of water.
Stir into the cream mixture and heat until thickened.
Add vanilla. Serve over bread pudding.
Cook's Note: You can make this up to 3 days in advance.

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