Total Time
Prep 5 mins
Cook 8 mins

This is a sauce that you could use to pour over bread puddings, friut cake, or whatever else you can dream up. If you prefer a milder sauce then use half water and half whiskey.


  1. Melt the butter over a low heat in a small saucepan.
  2. Stir in the sugar,whiskey, water, nutmeg, and salt until dissolved and it is well mixed.
  3. Remove from heat and vigorously whisk in the egg in the mixture until light and frothy.
  4. Turn the heat up to medium and bring to a boil while stirring gently.
  5. Cook until thickened, about a minute.
  6. Serve at once.
Most Helpful

Great tasting sauce. I added it to Mirj's "perfect Boiled Custard. #20191. This sauce reminds me a lot of egg nog...with extra, "Nog". Thank you for sharing.

L. Duch December 11, 2005

A great sauce. We used this sauce with Irish Whiskey Cake #56920. The sauce was quick to make and a perfect topping. I don't remember seeing any extra sauce after dessert -- so I'd recommend doubling the recipe. Thanks!

Kathy :-( March 23, 2005