Recipes from The New Texas Cuisine by Stephan Pyles.
4 tablespoons unsalted butter
1/3 cup sugar
1/2 tablespoon very hot water
1/4 cup heavy cream
1/4 cup rye whiskey
Melt butter in double boiler over simmering water. In small bowl, whisk together sugar and egg, then stir into melted butter. Add hot water and simmer about 7 minutes, stirring until mixture coats back of spoon. Cool to room temperature. Stir in cream and whiskey.
Serve with Stephan Pyles’s Black-Bottom Pecan Pie