CRÈME ANGLAISE √
Makes about 2 cups.
Note: When refrigerated in a tightly sealed container, custard will keep for about 5 days. From D.J. Olsen.
• 1 c. heavy cream
• 1 c. whole milk
• 1/4 c. plus 2 tbsp. and 2 tsp. sugar, divided
• 5 egg yolks
• 1 vanilla bean, split
• Pinch salt
In a medium saucepan over medium heat, combine cream, milk, 1/4 cup sugar and vanilla bean. Bring to a scald, stirring to dissolve sugar. Remove from heat to steep.
Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment on medium speed, whisk egg yolks and remaining 2 tablespoons and 2 teaspoons sugar, until mixture is pale yellow, thick and forms a ribbon, about 2 minutes.
Pass cream mixture through a chinoise or fine-mesh strainer into a medium bowl (reserving vanilla bean for another use). Add pinch of salt to egg mixture, then whisk cream mixture into egg yolk mixture. Pass mixture once more through chinoise or fine-mesh strainer into saucepan.
Cook over medium heat, stirring constantly with a rubber spatula, until mixture begins to thicken to the consistency of heavy cream and coats the back of the spatula without sagging. Pass crème anglaise back through chinoise or fine-mesh strainer into medium bowl. Place bowl in a larger bowl filled with ice. Stir crème anglaise occasionally until custard reaches 70 degrees. Cover bowl with plastic wrap and refrigerate until needed (custard will keep up to 5 days; whisk before using).
BOURBON-BRAISED APPLES √
Makes about 3 cups.
Note: Use caution when lighting the alcohol in the pan (use a long lighter or match) and remove the pan from the burner (or turn off burner) before lighting it. When refrigerated in a tightly sealed container, the apples will keep for about 5 days. From D.J. Olsen.