Nanyc's Dessert...YES!

Now this is GOOD!

NANCY’S CRÈME ANGLAISE

1 vanilla pod

2 cups milk

3 tablespoons superfine sugar

4 egg yolks

Split the vanilla pod and place in a saucepan

with the milk. Bring slowly to a boil.

Remove from the heat, then cover and

infuse for 10 minutes before removing

the pod.

Beat together the sugar and egg yolks

until it is thick, light and creamy.

Slowly pour the warm milk into

the egg mixture, stirring constantly.

Transfer to the top of a double boiler

or place the bowl over a saucepan of hot

water. Stir constantly over low heat for

10 minutes or until the mixture coats the

back of the spoon. Remove from the heat

Immediately as curdling will occur if the

Custard is allowed to simmer.

Strain the custard into a pitcher if serving hot

Or, if serving cold, strain into a bowl and

Cover the surface with plastic wrap.

SARA GARCIA’S APPLE BARS

2 cups flour

½ cup sugar

½ teaspoon baking powder

½ teaspoon salt

1 cup butter, cut into the above ingredients.

2 beaten egg yolks, added to the above.

Divide in half and press ½ into 15x10x1” pan

Mix the below and put on top of crust

4 cups apples sliced

¾ cup sugar

¼ cup flour

1 teaspoon sugar

Crumble remaining crust on top. Brush

With one slightly beaten egg white. Bake

at 325 degrees for 40 minutes. Cool.

Drizzle with thin powdered sugar icing.

Cut into bars. YUMMY!