Recipe from Emerilís New New Orleans Cooking, by Emeril Lagasse with Jessie

1 1/2 cups heavy cream
1 cup half-and-half
2 teaspoons pure vanilla extract
1/4 cup sugar
1 tablespoons cornstarch
3 tablespoons bourbon

Heat the cream, half-and-half, vanilla and sugar in a saucepan over high heat, whisking, for 3 minutes. Dissolve the cornstarch in the bourbon. When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream boils up, remove the pot from the heat and continue whisking vigorously until thoroughly blended and slight thickened. Place over low heat and simmer for 1 minute. (This is not a thick cream sauce; itís meant to be fairly thin.)

Yield: 2 cups