Whiskey Crème Anglaise

Over medium-low heat, scald the cream and ¼ cup of the sugar in a saucepan, whisking constantly.

In another saucepan, combine the egg yolks and the remaining sugar. Add the whiskey. Slowly pour the hot cream over the yolk mixture, beating constantly.

Stir over medium heat until the sauce thickens just enough to coat the back of a woo