cream, vanilla pod and the
vanilla seeds to a boil. Remove from the
heat and leave to infuse for 20 mins, then
discard the vanilla pod.
Whisk the egg yolks and sugar together until pale.
Add to the milk mixture and whisk to
combine. Cook very gently until thickened
– when it’s ready, the custard should coat
the back of a spoon. Remove from the
heat and add the Calvados. Serve
warm or cold.