Brandied Custard

• 1/2 cup heavy cream
• 1/2 cup milk
• 3 1/2 tablespoons sugar
• 1/2 vanilla bean, split lengthwise, pulp scraped
• 3 large egg yolks
• 1 tablespoon brandy
• Freshly grated nutmeg, for garnish

1. In a saucepan over medium heat, whisk together cream and milk with 2 tablespoons sugar, vanilla bean pod and pulp.
2. In a bowl, whisk egg yolks with remaining sugar.
3. When cream heats to just below a simmer, drizzle half of it into egg yolk mixture, whisking constantly.
4. Add yolk mixture back into saucepan, whisking constantly.
5. Cook sauce over low heat, stirring with a wooden spoon, until it is thick enough to coat back of spoon, about 5 minutes.
6. Strain mixture into a bowl and stir in brandy.
7. Serve warm or cold over baked apples, garnished with nutmeg.

heavy cream, milk, sugar, vanilla bean, egg yolks, brandy, nutmeg

Taken from cooking.nytimes.com/recipes/1754 (may not work)