Calvados custard
- John Torode
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Serves 8
Easy
Prep: 20 mins
Cook: 20 mins
A star rating of 1 out of 5.1 ratingRate
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Flavour your homemade custard with a little apple brandy and serve hot or cold with an indulgent pudding
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Ingredients
Nutrition
Units:
MetricUS
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300ml whole milk
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300ml single cream
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1 vanilla pod
halved with seeds scraped out and reserved
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7 large egg yolks
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50g golden caster sugar
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100ml Calvados
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Nutrition: per serving
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kcal215
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fat13g
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saturates7g
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carbs12g
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sugars12g
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fibre0g
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protein5g
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salt0.1g
low
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Method
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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.
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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.
Recipe from Good Food magazine, April 2013
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