Calvados Crème Anglaise Recipes

Steps:

• Peel and core apples and cut into 1/2-inch cubes. In a heavy saucepan simmer apples, sugar, Calavdos, and clove for 5 minutes, or until apples are tender but still hold their shape. Stir in raisins.
• Preheat oven to 375 degrees.
• Butter bread on 1 side. Cut out 4 bread rounds to fit in bottoms of four 1/2 to 3/4-cup charlotte molds or ramekins. Cut 4 rounds the same size as tops of molds or ramekins. Cut remaining 4 bread slices into 1-inch strips. Put bottom rounds, buttered side down, in molds. Arrange strips vertically, buttered sides against inside of molds, slightly overlapping. Press them gently to adhere and trim any overhang flush with rims. Divide apple mixture among molds and top with remaining rounds, buttered sides up, pressing gently. Charlottes may be prepared up to this point 3 hours ahead and chilled, covered.
• Bake charlottes on a baking sheet in upper third of oven 20 minutes, or until bread is golden.
• Spoon a few tablespoons creme anglaise (recipe follows) onto each of 4 dessert plates and invert apple charlottes onto sauce

Steps:

• Crush cardamom seeds with the back of a heavy knife and combine, outer shells and all, with cream in a saucepan. Bring to a boil, cover and simmer for 10 minutes. In top of a double boiler whisk yolks with sugar until sugar dissolves. Cook eggs over simmering water, whisking constantly, until thickened. Remove from heat and gradually strain cream into yolks, whisking. Pour sauce back into top of double boiler and cook, stirring constantly, for 10 minutes until thickened. Temperature of sauce should not exceed 165 degrees F or it will curdle. Remove sauce from heat and continue to stir for 3 minutes to cool. Strain into a clean bowl and cool to room temperature, stirring frequently. Cover and chill.
• In food processor combine banana and sugar and puree. Scrape puree into a bowl and gently fold in whipped cream. Cover and chill 1 to 2 hours. To serve, mound mousse in centers of 4 dessert plates. Pour some cardamom sauce around and serve immediately, garnished with mint.

Steps:

• In a medium saucepan, heat the half-and-half and the vanilla bean to just a simmer, and then immediately remove the pan from the heat.
• In a separate bowl, whisk the eggs and the sugar until they are smooth and add a small bit of the hot vanilla cream, stirring constantly.
• Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated.
• Heat the mixture over low-medium heat, stirring constantly, until it reads 170 degrees on a digital candy thermometer or is thick enough to coat the back of a spoon.
• Remove from heat, stir in the Calvados, and chill the custard completely before serving it.

Steps:

• Whip cream and confectioners' sugar until soft peaks form. Stir in Calvados. Use immediately.

Steps:

• Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
• Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

Steps:

• Put calvados, cider, and shallots in a saucepan.
• Bring to a rapid boil and simmer until volume is reduced by half.
• Strain out the shallots, return reduced liquid to pan.
• Bring to a boil and whisk in cream and butter just prior to serving.