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Crème Anglaise with Calvados

Recipe from: 12/1/2003 12:00:00 AM
Ingredients 5
Servings 6


  • 625
    full cream milk
  • 6
    extra-large egg yolks
  • 125
  • 5
    vanilla extract
  • Calvados to taste


Bring milk to the boil in a saucepan.
Beat egg yolks and sugar until light, then pour hot milk into egg mixture, whisking to combine.
Return mixture to the saucepan and stir over low heat until custard coats the back of spoon.
Stir in vanilla extract, then strain custard into a jug.
Cool, stirring occasionally, then stir in Calvados.
Cover and chill until needed.

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