Calvados custard
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Ingredients
- 300ml whole milk
- 300ml single cream
- 1 vanilla pod, halved with seeds scraped out and reserved
- 7 large egg yolks
- 50g golden caster sugar
- 100ml Calvados
Method
- STEP 1
Heat milk, 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.
- STEP 2
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.
