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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: To make cognac vanilla, get a fresh, fresh vanilla bean, cut lengthwise
and then crosswise exposing the tiny tiny seeds. Put into an airtight
container and pour on 2.5 oz. cognac or brandy per bean. Every 2 or 3 days,
shake the bottle. After about 2 or 3 weeks, you'll have a new taste
sensation in vanilla flavoring.
Preheat oven to 375 F
Melt 3 T of the butter in a heavy saucepan. Add flour and blend in well
until smooth. Slowly add the milk, stirring constantly with a whisk, over
medium heat, cook until the mixture thickens, about 1 minute. Add 1/2 C
sugar and beat hard. Add the egg yolks, blending them in well. Remove the
pan from the heat and add the vanilla, the Calvados or brandy. Set aside,
but keep it warm.
Melt the reaming butter in a skillet. Add the apples, sprinkled with the
remaining sugar and gently sauté until tender, about 7 or 8 minutes.Beat
the egg whites with the salt until they hold stiff peaks. Fold a small
amount into the egg yolk mixture just to lighten it up a little, then fold
in the rest of the whites. Place half the apples in a buttered shallow 1.5
quart baking dish. Cover the apples with half the egg mixture. Add the
remaining apples and sprinkle with the macaroon crumbs. Cover the apples
and macaroon with the remaining egg mixture, filing the dish almost to the
rim.Bake until the top is golden brown and the pudding is fairly firm, 25
to 30 minutes. Serve at once with Vanilla Sauce.
Vanilla Sauce:
Combine the sugar and cornstarch in a saucepan and mix well. Add the salt,
lemon peel and water. Bring to a boil and cook over medium-high heat until
the sauce is clear, 5 to 7 minutes. Discard the lemon peel and add the
butter. Remove the pan from the heat and stir in the vanilla. If you want
it creamier, add 1 or 2 T heavy whipping cream.
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