DIRECTIONS:

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