Calvados Crème Anglaise

1. 1

   In a medium saucepan, heat the half-and-half and the vanilla bean to just a simmer, and then immediately remove the pan from the heat.

2. 2

   In a separate bowl, whisk the eggs and the sugar until they are smooth and add a small bit of the hot vanilla cream, stirring constantly.

3. 3

   Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated.

4. 4

   Heat the mixture over low-medium heat, stirring constantly, until it reads 170 degrees on a digital candy thermometer or is thick enough to coat the back of a spoon.

5. 5

   Remove from heat, stir in the Calvados, and chill the custard completely before serving it.

* Per serving · 4 servings · Values may vary.

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