Calvados Custard

Name: Calvados Custard
Yield: Yield: about 5 cups (1 L 200 ml)
Ingredients: 1 vanilla bean or 1 teaspoon (5 ml) vanilla extract; 6 eggs; 7 ounces (200 g) granulated sugar; 3 ounces (85 g) bread flour; ¼ cup (60 ml) Calvados; 2½ cups (600 ml) half-and-half; 1 vanilla bean or 1 teaspoon (5 ml) vanilla extract

Preparation info

Yield: about
5 cups

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

3 ounces (85 g) bread flour
7 ounces (200

Dessert
Vegetarian

Method

Combine the flour and sugar. Mix in the eggs and stir to make a smooth paste.
Cut the vanilla bean in half lengthwise and scrape out the seeds. Add the pod halves and the seeds to the half-and-half and bring the mixture to the scalding point. Remove the pod halves. Add the Calvados and vanilla extract, if used.
Gradually whisk the half-and-half into t