Calvados Creme Anglaise

Calvados Crème Anglaise

INGREDIENTS

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.