Calvados Creme Anglaise

1. 1

   Split vanilla bean.

2. 2

   In a small heavy saucepan bring milk and vanilla bean halves just to a boil and remove pan from heat.

3. 3

   Scrape seeds from vanilla bean halves into milk and reserve pod for another use.

4. 4

   In a bowl whisk together yolks and sugar.

5. 5

   Add milk in a stream, whisking, and transfer custard to sauce pan.

6. 6

   Cook custard over moderately low heat, stirring, until thickened slightly and a thermometer registers 170 degrees.

7. 7

   Remove pan from heat and stir in Calvados.

8. 8

   Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold.

9. 9

   Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.

* Per serving · 4 servings · Values may vary.

No additional tips available.