Calvados Creme Anglaise

• 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

1. Split vanilla bean.
2. In a small heavy saucepan bring milk and vanilla bean halves just to a boil and remove pan from heat.
3. Scrape seeds from vanilla bean halves into milk and reserve pod for another use.
4. In a bowl whisk together yolks and sugar.
5. Add milk in a stream, whisking, and transfer custard to sauce pan.
6. Cook custard over moderately low heat, stirring, until thickened slightly and a thermometer registers 170 degrees.
7. Remove pan from heat and stir in Calvados.
8. 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.
9. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.

vanilla bean, milk, egg yolks, sugar, calvados, apple

Taken from www.foodnetwork.com/recipes/calvados-creme-anglaise.html (may not work)