CALVADOS CRèME ANGLAISE

Calvados Crème Anglaise image

Provided by Cucina Casalingo

Categories Dessert

Time 25m

Yield 2 cups

Number Of Ingredients 6

2 cups light cream or 2 cups half-and-half
1 vanilla bean, cut lengthwise and scraped out
2 eggs
1/2 cup granulated sugar
1 tablespoon calvados
2 teaspoons calvados

Steps:

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.
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.
Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated.
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.
Remove from heat, stir in the Calvados, and chill the custard completely before serving it.

Nutrition Facts : Calories 735, Fat 51.3, SaturatedFat 30.4, Cholesterol 369.9, Sodium 166, Carbohydrate 59.2, Sugar 50.7, Protein 12.8