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Receta Calvados Creme Anglaise
by Global Cookbook

Calvados Creme Anglaise
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Ingredientes

  • 1/2 x Vanilla bean
  • 1 1/4 c. Whole lowfat milk
  • 4 lrg Egg yolks
  • 1/4 c. Sugar
  • 1 Tbsp. Calvados, (French apple brandy)

Direcciones

  1. Split vanilla bean. In a small heavy saucepan bring lowfat milk and vanilla bean halves just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into lowfat milk and reserve pod for another use.
  2. In a bowl whisk together yolks and sugar. Add in lowfat milk in a stream, whisking, and transfer custard to pan. Cook custard over moderately low heat, stirring, till thickened slightly and a thermometer registers 170 degrees. Remove pan from heat and stir in Calvados.
  3. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cool water and cold, stirring occasionally, till cool.
  4. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
  5. Yield: about 2 1/2 c.
  6. Apple