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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
