Apple Brandy Sauce
A delicious, creamy vanilla sauce with apple brandy
- 1 cup whole milk
- 4 large egg yolks
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla bean paste
- 3 tablespoons apple brandy
In a medium saucepan, heat the milk over medium-low just until warm.
In a small mixing bowl, whisk together the egg yolks, sugar and salt until slightly thickened and lighter in color. Slowly pour half the warm milk into the yolk mixture while whisking continuously.
Pour the now warm yolk mixture back into the saucepan, whisking to combine. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon.
Place a medium mixing bowl over an ice bath, and strain the custard through a fine-mesh sieve set over the bowl. Add the vanilla bean paste and stir to combine. Continuing stirring until the mixture cools. Add the apple brandy (or other liquor) and refrigerate for at least 2 hours before serving.
Recipe adapted from April 2010 Epicurious.com