Apple Brandy Sauce
A delicious, creamy vanilla sauce with apple brandy
Servings: 8 Servings
- 1 cup whole milk
- 4 large egg yolks
- ⅓ cup granulated sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla bean paste or vanilla extract
- 3 tablespoons apple brandy like Calvados
In a small mixing bowl, whisk together the egg yolks, sugar and salt until slightly thickened and lighter in color. Set aside.
In a medium saucepan, warm the milk over medium heat just until steaming but not boiling.
Slowly drizzle/pour half the warm milk into the yolk mixture while whisking continuously. This method of tempering the eggs will keep them from scrambling.
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. This will only take a few minutes.
Place a medium mixing bowl over an ice bath (place the medium bowl inside a larger bowl filled with ice). Strain the custard through a fine-mesh sieve set over the bowl. Add the vanilla bean paste and stir to combine. Continue stirring the mixture until it cools. Add the apple brandy and refrigerate for at least 2 hours before serving.
The sauce is not terribly thick but should be smooth.
Adapted from a recipe published April 2010 on Epicurious.com
Calories: 95kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 101mg | Sodium: 54mg | Potassium: 50mg | Sugar: 10g | Vitamin A: 179IU | Calcium: 46mg | Iron: 1mg