Brandied Custard
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
- ½cup heavy cream
- ½cup milk
- 3½tablespoons sugar
- ½vanilla bean, split lengthwise, pulp scraped
- 3large egg yolks
- 1tablespoon brandy
- Freshly grated nutmeg, for garnish
Nutritional analysis per serving (6 servings)
143 calories; 10 grams fat; 6 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 2 grams protein; 20 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan over medium heat, whisk together cream and milk with 2 tablespoons sugar, vanilla bean pod and pulp.
- Step 2
In a bowl, whisk egg yolks with remaining sugar. When cream heats to just below a simmer, drizzle half of it into egg yolk mixture, whisking constantly. Add yolk mixture back into saucepan, whisking constantly.
- Step 3
Cook sauce over low heat, stirring with a wooden spoon, until it is thick enough to coat back of spoon, about 5 minutes. Strain mixture into a bowl and stir in brandy. Serve warm or cold over baked apples, garnished with nutmeg.
Private Notes
Comments
I used 1/8 tsp almond extract instead of brandy since I was putting it on a tart that had an almond based crust. Worked great