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* To make cognac vanilla, get a fresh, fresh vanilla bean, cut lengthwise and then crosswise exposing the tiny tiny seeds.
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Put into an airtight container and pour on 2.5 ounce.
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cognac or possibly brandy per bean.
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Every 2 or possibly 3 days, shake the bottle.
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After about 2 or possibly 3 weeks, you'll have a new taste sensation in vanilla flavoring.
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Preheat oven to 375 F
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Heat 3 Tablespoons of the butter in a heavy saucepan.
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Add in flour and blend in well till smooth.
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Slowly add in the lowfat milk, stirring constantly with a whisk, over medium heat; cook till the mix thickens, about 1 minute.
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Add in 1/2 C sugar and beat hard.
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Add in the egg yolks, blending them in well.
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Remove the pan from the heat and add in the vanilla, the Calvados or possibly brandy.
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Set aside, but keep it hot.
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Heat the reaming butter in a skillet.
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Add in the apples, sprinkled with the remaining sugar and gently saute/fry till tender, about 7 or possibly 8 min.Beat the egg whites with the salt till they hold stiff peaks.
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Fold a small amount into the egg yolk mix just to lighten it up a little, then mix in the rest of the whites.
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Place half the apples in a buttered shallow 1.5 qt baking dish.
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Cover the apples with half the egg mix.
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Add in the remaining apples and sprinkle with the macaroon crumbs.
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Cover the apples and macaroon with the remaining egg mix, filing the dish almost to the rim.Bake till the top is golden and the pudding is fairly hard, 25 to 30 min.
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Serve at once with Vanilla Sauce.
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Vanilla Sauce:Combine the sugar and cornstarch in a saucepan and mix well.
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Add in the salt, lemon peel and water.
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Bring to a boil and cook over medium-high heat till the sauce is clear, 5 to 7 min.
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Throw away the lemon peel and add in the butter.
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Remove the pan from the heat and stir in the vanilla.
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If you want it creamier, add in 1 or possibly 2 Tablespoons heavy whipping cream.
