Calvados Crme Anglaise
From hopscotch 16 years ago
- 20 minutes to make
- Serves 4
Usually the recipe stipulates more servings, but I like to reduce it by two for some like heaps, and why not? This recipe compliments caramelized apples or vanilla Cognac crepes.
Ingredients
- 2 cups light cream or half and half shopping list
- Contents of 1 vanilla bean cut lengthwise and scraped out shopping list
- 2 eggs shopping list
- ½ cup granulated sugar shopping list
- 1 tablespoon plus 2 teaspoons calvados shopping list
How to make it
- In a medium saucepan, heat the half-and-half and the vanilla bean to just a simmer, and then immediately remove the pan from the heat. In a separate bowl, whisk the eggs and the sugar until they are smooth and add a small bit of the hot vanilla cream, stirring constantly.
- Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated. Heat the mixture over low-medium heat, stirring constantly, until it reads 170 degrees on a digital candy thermometer or is thick enough to coat the back of a spoon. Remove from heat, stir in the Calvados, and chill the custard completely before serving it.
- (hmmmm I keep speaking of this mysterious CARAMELIZE APPLE, so I'll provide it. I'll keep close proximity to these fillings.)
People Who Like This Dish 3
- foodmaniac Lincoln, NE
- choclytcandy Dallas, Dallas
- hopscotch CA
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