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1
Put into an airtight container and pour on 2.
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2
5 oz.
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3
cognac or brandy per bean.
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4
Every 2 or 3 days, shake the bottle.
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5
After about 2 or 3 weeks, you'll have a new taste sensation in vanilla flavoring.
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6
THE PUDDING: Preheat oven to 375F (190C) Melt 3 tablespoons of the butter in a heavy saucepan.
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7
Add flour and blend in well until smooth.
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8
Slowly add the milk, stirring constantly with a whisk, over medium heat; cook until the mixture thickens, about 1 minute.
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9
Add 1/2 cup sugar and beat hard.
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10
Add the egg yolks, blending them in well.
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Remove the pan from the heat and add the vanilla, the Calvados or brandy.
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Set aside, but keep it warm.
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13
Melt the reaming butter in a skillet.
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14
Add the apples, sprinkled with the remaining sugar and gently saute until tender, about 7 or 8 minutes.
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15
Beat the egg whites with the salt until they hold stiff peaks.
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Fold a small amount into the egg yolk mixture just to lighten it up a little, then fold in the rest of the whites.
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17
Place half the apples in a buttered shallow 1 1/2 quart baking dish.
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Cover the apples with half the egg mixture.
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Add the remaining apples and sprinkle with the macaroon crumbs.
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Cover the apples and macaroon with the remaining egg mixture, filing the dish almost to the rim.
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Bake until the top is golden brown and the pudding is fairly firm, 25 to 30 minutes.
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22
Serve at once with Vanilla Sauce.
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23
VANILLA SAUCE: Combine the sugar and cornstarch in a saucepan and mix well.
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24
Add the salt, lemon peel and water.
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25
Bring to a boil and cook over medium-high heat until the sauce is clear, 5 to 7 minutes.
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26
Discard the lemon peel and add the butter.
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27
Remove the pan from the heat and stir in the vanilla.
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28
If you want it creamier, add 1 or 2 tablespoon heavy whipping cream.
