Food and Recipes Desserts Bourbon Sauce Recipe Be the first to rate & review! This sweet sauce was made to top Creole Bread Pudding but would be delicious served over ice cream or other desserts. By Leah Chase Leah Chase (1923–2019) Leah Chase, also known as the "Queen of Creole Cuisine" was a James Beard award-winning chef who spent seven decades creating countless meals in her establishment, Dooky Chase's Restaurant, one of the best-known and most culturally significant restaurants in the Treme-Lafitte neighborhood of New Orleans, Louisiana. The oldest of 14 children, Leah Lange Chase, was born and raised in Madisonville, Louisiana, and first began cooking in 1946. Over the years, Leah morphed from being a local-restaurant powerhouse into a national culinary legend. Presidents stopped by to eat, and she was even the inspiration for the character Tiana in Disney's The Princess and the Frog. And while Leah passed away in 2019, her restaurant continues her traditions today. Find it at dookychaserestaurants.com. Southern Living's editorial guidelines Updated on January 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick; Styling: Lydia Degaris Pursell Hands On Time: 18 mins Total Time: 18 mins Yield: Makes 1 1/2 cups Ingredients 3 tablespoons butter 1 tablespoon all-purpose flour 1 cup whipping cream 1/2 cup sugar 2 tablespoons bourbon 1 tablespoon vanilla extract 1 teaspoon ground nutmeg Directions Melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, 5 minutes. Stir in cream and sugar; cook, whisking constantly, 3 minutes or until thickened. Stir in bourbon, vanilla, and nutmeg; cook, whisking constantly, 5 minutes or until thoroughly heated. Rate it Print