Brandied Custard

1. 1

   In a saucepan over medium heat, whisk together cream and milk with 2 tablespoons sugar, vanilla bean pod and pulp.

2. 2

   In a bowl, whisk egg yolks with remaining sugar.

3. 3

   When cream heats to just below a simmer, drizzle half of it into egg yolk mixture, whisking constantly.

4. 4

   Add yolk mixture back into saucepan, whisking constantly.

5. 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. 6

   Strain mixture into a bowl and stir in brandy.

7. 7

   Serve warm or cold over baked apples, garnished with nutmeg.

No additional tips available.