Calvados Creme Anglaise Recipe

• 1/2 x Vanilla bean
• 1 1/4 c. Whole lowfat milk
• 4 lrg Egg yolks
• 1/4 c. Sugar
• 1 Tbsp. Calvados, (French apple brandy)

1. Split vanilla bean.
2. In a small heavy saucepan bring lowfat milk and vanilla bean halves just to a boil and remove pan from heat.
3. Scrape seeds from vanilla bean halves into lowfat milk and reserve pod for another use.
4. In a bowl whisk together yolks and sugar.
5. Add in lowfat milk in a stream, whisking, and transfer custard to pan.
6. Cook custard over moderately low heat, stirring, till 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 cool water and cold, stirring occasionally, till cool.
9. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
10. Yield: about 2 1/2 c.
11. Apple

vanilla bean, milk, egg yolks, sugar, calvados

Taken from cookeatshare.com/recipes/calvados-creme-anglaise-98118 (may not work)