1.Bring milk and coffee granules to the boil in small saucepan.
2.Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy; gradually beat in hot milk mixture. Return custard mixture to pan; stir, over low heat, without boiling, until mixture is thick enough to coat the back of a spoon. Stir in bourbon.
This sauce goes well with steamed Christmas pudding or fruit cake, chocolate pudding, or over ice-cream.Note