4 tablespoons unsalted butter
1/3 cup sugar
1 egg
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