| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
French |
Cklive10 |
1 |
servings |
INGREDIENTS
| 1/2 |
|
Vanilla bean |
| 1 1/4 |
c |
Whole milk |
| 4 |
lg |
Egg yolks |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Calvados; (French apple |
|
|
; brandy) |
INSTRUCTIONS
Split vanilla bean. In a small heavy saucepan bring milk and vanilla
bean halves just to a boil and remove pan from heat. Scrape seeds
from vanilla bean halves into milk and reserve pod for another use.
In a bowl whisk together yolks and sugar. Add milk in a stream,
whisking, and transfer custard to pan. Cook custard over moderately
low heat, stirring, until thickened slightly and a thermometer
registers 170 degrees. Remove pan from heat and stir in Calvados.
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.
Sauce may be made 1 day ahead and chilled, its surface covered with
plastic wrap.
Yield: about 2 1/2 cups
Apple Source: Gourmet Global Tastings - (800) 949-CHEF
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9225
Converted by MM_Buster v2.0l.
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”