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Calvados Creme Anglaise

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  • 1/2 Vanilla bean
  • 1 1/4 c Whole milk
  • 4 lg Egg yolks
  • 1/4 c Sugar
  • 1 tb Calvados; (French apple brandy)


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 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.
Yield: about 2 1/2 cups
Apple Source: Gourmet Global Tastings - (800) 949-CHEF
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9225
Converted by MM_Buster v2.0l.