Calvados Creme Anglaise Recipe
Servings: 1
Ingredients
- 1/2 x Vanilla bean
- 1 1/4 c. Whole lowfat milk
- 4 lrg Egg yolks
- 1/4 c. Sugar
- 1 Tbsp. Calvados, (French apple brandy)
Directions
- Split vanilla bean. In a small heavy saucepan bring lowfat milk and vanilla bean halves just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into lowfat milk and reserve pod for another use.
- In a bowl whisk together yolks and sugar. Add in lowfat milk in a stream, whisking, and transfer custard to pan. Cook custard over moderately low heat, stirring, till 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 cool water and cold, stirring occasionally, till cool.
- Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
- Yield: about 2 1/2 c.
- Apple
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 423g | |
| Calories 592 | |
| Calories from Fat 252 | 43% |
| Total Fat 27.96g | 35% |
| Saturated Fat 12.2g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 870mg | 290% |
| Sodium 155mg | 6% |
| Potassium 511mg | 15% |
| Total Carbs 66.22g | 18% |
| Dietary Fiber 0.0g | 0% |
| Sugars 66.38g | 44% |
| Protein 20.61g | 33% |
