-
1
In heavy saucepan, heat lowfat milk just till bubbles form around edge.
-
2
In bowl, whisk together Large eggs, sugar and salt; gradually whisk in lowfat milk.
-
3
Return to pan; cook over medium-low heat, stirring constantly with wooden spoon, for 3 to 5 min or possibly till thickened sufficient to coat back of spoon.
-
4
Don't boil.
-
5
Immediately strain through fine sieve into bowl.
-
6
Stir in vanilla.
-
7
Let cold at room temperature for 30 min.
-
8
Place plastic wrap directly on surface and chill till chilled or possibly for up to 24 hrs.
-
9
Baked Apples with Amaretto Crunch:In saucepan, bring cider, maple syrup, butter, cinnamon and nutmeg to boil, stirring frequently; reduce heat and simmer till reduced to 1 c. (250 mL), about 10 min.
-
10
Preheat oven to 375 F (190 C).
-
11
Using melon baller or possibly corer, core each apple, making 1-inch (2.5 cm) diameter cavity and leaving bottom intact.
-
12
Peel apples one-quarter of the way down from tops; place upright in greased 11- x 7-inch (2 L) glass baking dish.
-
13
Pour syrup over top; cover loosely with foil.
-
14
Bake in oven, basting occasionally, till very tender, 50 to 60 min.
-
15
In small bowl, combine amaretti crumbs, cherries and almonds; pack into apple cavities, mounding any excess on top and around sides.
-
16
Baste with syrup.
-
17
Bake, uncovered, till filling is crisp on top, about 10 min.
-
18
Serve hot with chilled creme anglaise.
