Recipe courtesy of Gourmet Magazine

Calvados Creme Anglaise

  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: about 2 1/2 cups
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1/2 vanilla bean

1 1/4 cups whole milk

4 large egg yolks

1/4 cup sugar

1 tablespoon Calvados (French apple brandy


  1. 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.
  2. 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.
  3. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
  4. Apple Source: Gourmet Global Tastings - (800) 949-CHEF.

Cook’s Note

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

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