Calvados Crème Anglaise
2 Cups Half & Half
½ Cup Sugar
¼ Cup Calvados
½ Vanilla Bean – Split Lengthwise and Sees Removed and Reserved
1/8 Teaspoon Salt
6 Large Egg Yolks Lightly Beaten
In a medium saucepan over medium heat whisk together the half & half, sugar, Calvados, vanilla bean and salt. Cook, whisking often, until mixture just begins to boil and then immediately remove from heat. In a medium bowl, lightly whisk the egg yolks. Using a ladle, slowly stream about 1 cup of the hot half & half mixture into the egg yolks, whisking constantly and repeat. Return the yolk/half & half mixture to the saucepan and cook over medium heat until mixture is thick enough to coat the back of a wooden spoon or until mixture registers 170° F on an instant read thermometer.
Remove from heat. Using a fine mesh sieve, strain the mixture into a stainless steel bowl set in an ice bath. Discard vanilla bean and any solids. Stir until mixture comes to a room temperature. Cover the surface of the crème anglaise with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours. Refrigerate for up to 3 days. Makes about 3 cups.
Calvados is a dry apple brandy made in the Normandy region of northern France. Applejack or other apple brandy may be substituted.