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Photo: Helen Norman

Apple Brandy Crème Anglaise

Don't skip out on this luscious Apple Brandy Crème Anglaise. As the finishing touch, we drizzle it over our Apple Bread Pudding.


This recipe goes with Apple Bread Pudding

Southern Living OCTOBER 2013

  • Yield: Makes about 1 1/3 cups
  • Hands-on:50 Minutes
  • Total:1 Hour, 50 Minutes


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


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.


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Apple Brandy Crème Anglaise recipe