Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Basics: Apples
Total:
30 min
Active:
15 min
Yield:
about 2 1/2 cups
Level:
None

Ingredients

Directions

Split vanilla bean. In a small heavy saucepan bring milk and vanilla bean halves just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use.

In a bowl whisk together yolks and sugar. Add milk in a stream, whisking, and transfer custard to sauce pan. Cook custard over moderately low heat, stirring, until thickened slightly and a thermometer registers 170 degrees. Remove pan from heat and stir in Calvados. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold.

Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.

Apple Source: Gourmet Global Tastings - (800) 949-CHEF.

Cook's Note

Apple Source: Gourmet Global Tastings - (800) 949-CHEF

IDEAS YOU'LL LOVE

Herb Coeur a La Creme

Recipe courtesy of Ina Garten

Apple Charlottes with Calvados Creme Anglaise

Recipe courtesy of Q

Creme Anglaise

Recipe courtesy of Drew Nieporent|Ingrid Croce

Creme Anglaise

Recipe courtesy of Mary Bergin

Creme Anglaise

Recipe courtesy of Martha Stewart

Creme Anglaise Ice Cream

Recipe courtesy of Ina Garten

Pistachio Creme Anglaise

Recipe courtesy of Rue de Provence

Ginger Creme Anglaise

Recipe courtesy of Sara Moulton

Creme Anglaise Sauce with Cinnamon

Recipe courtesy of Michele Mitchel

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking