Brandied Custard

Directions

1. 1
   In a saucepan over medium heat, whisk together cream and milk with 2 tablespoons sugar, vanilla bean pod and pulp.
2. 2
   In a bowl, whisk egg yolks with remaining sugar.
3. 3
   When cream heats to just below a simmer, drizzle half of it into egg yolk mixture, whisking constantly.
4. 4
   Add yolk mixture back into saucepan, whisking constantly.
5. 5
   Cook sauce over low heat, stirring with a wooden spoon, until it is thick enough to coat back of spoon, about 5 minutes.
6. 6
   Strain mixture into a bowl and stir in brandy.
7. 7
   Serve warm or cold over baked apples, garnished with nutmeg.