Whiskey Sauce for Bread Pudding

In saucepan, cook 1 c. sugar with 3 tbs. water over moderately high heat, washing down any undissolved sugar clinging to sides of pan with brush dipped in cold water, until sugar is completely dissolved. Stir in 1 stick or 1/2 c. butter, melted; quickly beat in 1 egg, well beaten, and cook sauce over low heat, stirring for 4 min., or until well combined and slightly thickened. Don't boil. Stir in 1/3 c. bourbon. Makes 1 3/4 c.