Photography: Lisa Hubbard
Source: Martha Stewart Living, November 2005
- 1/2 cup (1 stick) unsalted butter
- 2 large egg yolks
- 1 cup packed dark-brown sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup good-quality bourbon
Put butter, egg yolks, brown sugar, vanilla, and bourbon in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture registers 160 degrees on a candy thermometer, about 7 minutes.