Preparation:
Sift the cornstarch, salt and dark brown sugar onto a piece of waxed paper. Whisk together the egg yolks, vanilla and bourbon in a medium bowl. Pour sifted dry ingredients into a medium saucepan set over low heat. Whisk in half and half. Increase heat to medium and whisk for 2 minutes. Add butter and stir constantly with a wooden spoon, not a whisk, until mixture starts to bubble and thicken, about 3 additional minutes. Whisk hot mixture into the whisked egg mixture. Pour back into saucepan and heat over medium/low heat, stirring constantly for 1 minute. Pour into individual ramekins or into a bowl. Chill for at least 2 hours before serving. |
