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Brandied Custard

 1/2 cup heavy cream
 1/2 cup milk
 3 1/2 tablespoons sugar
 1/2 vanilla bean, split lengthwise, pulp scraped
 3 large egg yolks
 1 tablespoon brandy
 Freshly grated nutmeg, for garnish

1. In a saucepan over medium heat, whisk together cream and milk with 2 tablespoons
sugar, vanilla bean pod and pulp.

2. In a bowl, whisk egg yolks with remaining sugar. When cream heats to just below a
simmer, drizzle half of it into egg yolk mixture, whisking constantly. Add yolk mixture
back into saucepan, whisking constantly.

3. Cook sauce over low heat, stirring with a wooden spoon, until it is thick enough to
coat back of spoon, about 5 minutes. Strain mixture into a bowl and stir in brandy.
Serve warm or cold over baked apples, garnished with nutmeg.

Yield: 1 1/4 cups