Calvados Creme Anglaise

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
about 2 1/2 cups

Ingredients
  • 1/2 vanilla bean
  • 1 1/4 cups whole milk
  • 4 large egg yolks
  • 1/4 cup sugar
  • 1 tablespoon Calvados (French apple brandy
  • Apple Source: Gourmet Global Tastings - (800) 949-CHEF
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.


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