Calvados Vanilla Cream Recipes

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CALVADOS CREAM



Calvados Cream image

Make this for our Steamed Persimmon Pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 3

1 cup cold heavy cream
1 tablespoon confectioners' sugar
2 tablespoons Calvados or other brandy

Steps:

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

CALVADOS ICE CREAM



Calvados Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Egg     Dessert     Freeze/Chill     Frozen Dessert     Calvados     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

3 cups half and half
1 vanilla bean, split lengthwise
3/4 cup sugar
6 large egg yolks
1 tablespoon light corn syrup
1/2 cup crème fraîche or sour cream
3 tablespoons Calvados (apple brandy)

Steps:

  • Pour half and half into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk sugar, yolks and corn syrup in medium heatproof bowl to blend. Gradually whisk in hot half and half mixture. Return to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into bowl. Mix in crème fraîche and Calvados. Chill until cold. Transfer to ice cream maker; process according to manufacturer's instructions. Transfer to covered container; freeze. (Can be made 3 days ahead.)

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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