Calvados Crème Anglaise Recipes

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APPLE CHARLOTTES WITH CALVADOS CREME ANGLAISE



Apple Charlottes with Calvados Creme Anglaise image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

2 large Bramley, Braeburn, or Golden Delicious apples (about 1 pound)
1/2 cup sugar
1/2 cup Calvados (French apple brandy)
1 whole clove
1/4 cup golden raisins
1 stick (1/2 cup) unsalted butter, softened
12 slices firm white sandwich bread

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

CALVADOS CRèME ANGLAISE



Calvados Crème Anglaise image

Classic crème anglaise gets a cozy update with a splash of Calvados apple brandy. Use it with a simple caramelized apples and vanilla Cognac crepes for a comforting dessert.

Provided by Cucina Casalingo

Categories     Dessert

Time 25m

Yield 2 cups

Number Of Ingredients 6

2 cups light cream or 2 cups half-and-half
1 vanilla bean, cut lengthwise and scraped out
2 eggs
1/2 cup granulated sugar
1 tablespoon calvados
2 teaspoons calvados

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.

Nutrition Facts : Calories 735, Fat 51.3, SaturatedFat 30.4, Cholesterol 369.9, Sodium 166, Carbohydrate 59.2, Sugar 50.7, Protein 12.8

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