Calvados Creme Anglaise

Creme Anglaise


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Yields or Serves:  

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Calvados Crème Anglaise


2 Cups Half & Half

½ Cup Sugar

¼ Cup Calvados

½ Vanilla Bean – Split Lengthwise and Sees Removed and Reserved

1/8 Teaspoon Salt

6 Large Egg Yolks Lightly Beaten

In a medium saucepan over medium heat whisk together the half & half, sugar, Calvados, vanilla bean and salt.  Cook, whisking often, until mixture just begins to boil and then immediately remove from heat.  In a medium bowl, lightly whisk the egg yolks.  Using a ladle, slowly stream about 1 cup of the hot half & half mixture into the egg yolks, whisking constantly and repeat.  Return the yolk/half & half mixture to the saucepan and cook over medium heat until mixture is thick enough to coat the back of a wooden spoon or until mixture registers 170° F on an instant read thermometer.

Remove from heat.  Using a fine mesh sieve, strain the mixture into a stainless steel bowl set in an ice bath.  Discard vanilla bean and any solids.  Stir until mixture comes to a room temperature.  Cover the surface of the crème anglaise with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours.  Refrigerate for up to 3 days.  Makes about 3 cups.

Calvados is a dry apple brandy made in the Normandy region of northern France.  Applejack or other apple brandy may be substituted.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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