For The Crème Anglaise:
1 cup milk
1 cup half-and-half (half milk/half cream)
4 egg yolks
2 large eggs
1/3 cup granulated sugar
1/8 tsp. salt
1/2 tsp. vanilla extract
2 tbsp. bourbon, optional
For The Apples:
5 sweet apples, such as Gravenstein, Gala or Golden Delicious, cored
1/4 cup mild or light extra-virgin olive oil, plus more for brushing
2 tsp. freshly ground cardamom
Prepare a fire in a charcoal grill or preheat a gas grill.
To Make the Crème Anglaise:
In a saucepan over low heat, combine the milk and half-and-half. Heat to just below boiling. In the top pan of a double boiler, whisk together the egg yolks and eggs until just blended, then add the sugar, salt and vanilla. Gradually whisk in the hot milk mixture. Place over the bottom pan of boiling water and cook stirring constantly, until the mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Do not let it boil. Immediately remove from the heat and stir in the bourbon. Let cool slightly to thicken.
Cut the apples into rounds about 1/2-inch thick. Put the slices in a baking dish and drizzle with the olive oil, turning to coat. Brush the grill with olive oil and place the apple slices on it, or place them in an oiled grilling basket. Sprinkle the apples with the cardamom. Grill for about 3 minutes, then turn and grill until softened, about 2 more minutes. Transfer the apples to a plate.
Pool some of the crème anglaise on each of 6 dessert plates and top with several apple rounds. Drizzle the apples with additional crème anglaise.
Makes 6 servings.
Source: Taste Magazine, Fall 2001
Date: July 22, 2002