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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Usually the recipe stipulates more servings, but I like to reduce it by two for some like heaps, and why not? This recipe compliments caramelized apples or vanilla Cognac crepes. Ingredients:
2 cups light cream or half and half |
contents of 1 vanilla bean cut lengthwise and scraped out |
2 eggs |
1/2 cup granulated sugar |
1 tablespoon plus 2 teaspoons calvados |
Directions:
1. 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.
2. 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.
3. (hmmmm I keep speaking of this mysterious CARAMELIZE APPLE, so I'll provide it. I'll keep close proximity to these fillings.)
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