Calvados Crème Anglaise
 
Ingredients
  • 2 cups half-and-half
  • ½ cup sugar
  • ½ vanilla bean, split lengthwise, seeds scraped and reserved
  • 1 teaspoon vanilla extract
  • 6 large egg yolks, lightly beaten
  • 3 tablespoons Calvados or apple brandy
Instructions
  1. In a medium saucepan, bring half-and-half, sugar, vanilla bean, and vanilla extract to a boil over medium-high heat, whisking frequently. Reduce heat to medium.
  2. Using a ladle, add about 1 cup hot half-and-half mixture to egg yolks, whisking constantly.
  3. Pour yolk mixture into remaining half-and-half mixture in saucepan. Cook, stirring constantly with a rubber spatula, until mixture is thick enough to coat the back of a wooden spoon and a candy thermometer registers 170°.
  4. Remove from heat, and strain into a container set in an ice bath. Let cool completely, whisking frequently.
  5. Add Calvados, whisking to combine. Store in an airtight container in refrigerator for up to 3 days.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/caramel-apple-pie-with-oatmeal-almond-crumble-recipe/