Cream Sauce

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Rated 5 stars out of 5
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  • Read 14 Reviews
Total Time:
5 min
Prep
2 min
Cook
3 min
Yield:
about 2 1/2 cups
Level:
Easy
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Ingredients

  • 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

Directions

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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Newest Ratings and Reviews

Read all 14 reviews

  • on November 23, 2011

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    Amazing sauce. I use it on bread pudding and pecan pie instead of whipped cream. MMMMMMMMmmmmmmm!

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  • on August 26, 2011

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    I have made this many times with the Chocolate Bread Pudding & this sauce is a must with it!!!! Between the Kaluha in the bread pudding & the irish cream in the sauce.....TO DIE FOR!!!!

    My uncle had stopped over right when we were having dessert, so I gave him some. All he did was rave over it. Since then we moved & he said if he ever comes down to visit us...I'd have to make this for him. He's coming in about 2 weeks & he already requested it & I told him that I was way ahead of him. LOL!

    NOTE: Try to get the sauce on the bread pudding before you eat/drink it all from a spoon/cup - LOL!

    people found this review Helpful.
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  • on December 01, 2010

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    Lord this stuff had me drooling! It was so awsome over the Chocolate Bread Pudding. Had it for Thanksgiving. Everyone loved it and are asking for the recipe for it and the pudding. Cant blame them, Im ready for more myself. Also great over ice cream when not so thick.

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