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Apple Brandy Crème Anglaise

Photo: Helen Norman
Hands-on time 50 mins
Total time 1 hr, 50 mins
Yield Makes about 1 1/3 cups
Don't skip out on this luscious Apple Brandy Crème Anglaise. As the finishing touch, we drizzle it over our Apple Bread Pudding. 

Ingredients

  • 1 cup heavy cream
  • 2 large egg yolks
  • 1/4 cup sugar
  • 2 tablespoons apple brandy or bourbon
  • 1 cinnamon stick (optional)

How to Make It

  1. Whisk together cream, egg yolks, and sugar in a 2-qt. saucepan, and cook over medium heat, whisking constantly (so mixture doesn't scorch or scramble), 8 to 10 minutes or until mixture thinly coats back of a wooden spoon. Pour through a fine wire-mesh strainer into a bowl. Stir in apple brandy or bourbon. Add cinnamon stick, if desired. Fill a large bowl with ice. Place bowl containing cream mixture in ice, and let stand, stirring constantly, 30 minutes. Remove cinnamon stick. Cover and chill 1 hour to 3 days.