Apple Charlotte With Cinnamon Sabayon Food

PEAR CHARLOTTE

Steps:

• Preheat the oven to 350 degrees F.
• Put the pear slices in a large saute pan with 2/3 cup sugar, the salt, pear liqueur, and lemon juice. Cook the mixture, stirring occasionally, over medium heat for about 10 minutes, until the pears are soft. Set aside to cool.
• Place the butter, the remaining 1 tablespoon of sugar, and the cinnamon in the bowl of an electric mixer. Using the paddle attachment on medium speed, cream the mixture until it is smooth.
• Butter each piece of brioche with the cinnamon butter. With the long side of the bread closest to you, cut each slice into 3 pieces. Line the sides of the ramekins with the brioche pieces, buttered-side against the ramekin.
• Compactly fill the inside of each ramekin with about 1/4 cup of the pear mixture. Trim off any brioche that sticks up above the ramekin.
• Bake the charlottes for 15 to 20 minutes, until the brioche is toasted.
• Spoon some of the vanilla custard sauce on 4 plates, and unmold the charlottes on top.
• Top each with a dollop of creme fraiche.
• Whisk together the egg yolks, sugar, and salt in a stainless steel mixing bowl until
• creamy. Set aside.
• Put the milk and the vanilla extract or vanilla bean in a heavy-bottomed saucepot. Scald the milk, and slowly whisk it into the egg mixture. Put the bowl over a pot of simmering water and cook the custard, stirring constantly with a wooden spoon, for about 5 minutes, until it begins to thicken. It should coat the back of the wooden spoon. Do not let it boil.
• Cool the custard sauce over an ice bath. Strain and refrigerate until ready to use. Custard sauce will keep for 2 days in the refrigerator.

APPLE CHARLOTTE WITH CINNAMON SABAYON - TYLER FLORENCE

Steps:

• Melt butter in a roasting pan over medium heat on the stovetop.
• Cut apples in medium dice and add to butter. Add lemon juice, brown sugar, cinnamon and the seeds scraped from the vanilla bean. Stir well. Cook until apples soften and brown, and sauce thickens and caramelizes; 20-25 minutes. Meanwhile, preheat oven to 375°F.
• Using a cookie cutter or the edge of a glass, cut 8 circles, of a size to fit the bottom of your ramekins, from 8 slices of the brioche. Cut the crusts off the remaining slices, and cut into rectangular pieces.
• Generously butter the inside of 4 1-cup ramekins, then sprinkle with sugar to cover and tap out excess.
• In a wide, shallow dish, beat together eggs, milk, sugar and cinnamon. Dip 4 circles in egg batter, then place in the bottoms of the ramekins. Dip 2 rectangles for each ramekin, then place around the outside of the ramekin. Fill with apple mixture. Dip remaining circles in egg batter and place on top of apples. Sprinkle each ramekin with a large pinch of granulated sugar. Refrigerate 2 hours before baking to allow charlottes to soak up the egg (this step may be skipped if you are in a hurry).
• Bake in preheated oven 20-25 minutes until puffed and golden brown. If tops brown too quickly, cover with a piece of foil. Cool 3-4 minutes, then run a thin knife around the edge of the ramekins and invert onto a serving plate.
• While charlottes bake, prepare sabayon sauce. Combine egg yolks, calvados, sugar, cinnamon, vanilla seeds and a spalsh of water in a heat safe bowl. Beat lightly to combine, then set bowl over a pot of boiling water. Continue to beat over heat until thick and frothy (you can use an immersion blender to do this). Serve sabayon poured over the charlottes.

APPLE CHARLOTTE

Steps:

• Make the filling: Melt the butter in a large heavy skillet over medium heat. Add the apples in an even layer, then the vanilla bean, lemon zest, lemon juice, and sugar. Cover and cook, stirring occasionally, until the apples are completely soft, 25 to 30 minutes. Remove the cover, increase the heat if necessary for the apples to be bubbling vigorously, and continue cooking, stirring frequently, until any liquid has evaporated and the thickened apple mixture moves around as a mass when you stir it, about 15 minutes. It may caramelize in spots, but watch it so it doesn't get too dark.
• Preheat oven to 400 degrees F. Place a round of buttered parchment paper in the bottom of a 1-quart charlotte mold or ovenproof bowl with a flat bottom.
• Prepare the crust: Cut about 4 slices of the bread in half to form triangles, and then cut those triangles in half. Brush 1 side of each triangle lightly with butter, and arrange them in the base of the prepared mold, buttered-side down, so they completely cover the bottom. If there are any spaces, fill them in with pieces of bread that are cut to fit.
• Cut the remaining bread slices into 14 to 16 (1-inch) wide strips, and trim them so they are just long enough to reach the top of the mold. Lightly brush each with clarified butter, and arrange them, buttered-side out, upright along the sides of the mold to completely line it, overlapping them slightly. Set aside the extra bread strips.
• Remove the vanilla bean from the apples and discard it. Spoon the apple mixture into the mold. The apples may mound above the edge of the mold; they will sink during cooking. Completely cover the apple filling with any remaining pieces of bread, cut to fit, buttered-side out.
• Place the charlotte mold on a baking sheet, and bake it on the center rack of the oven for 15 minutes. Then reduce the heat to 350 degrees F, and continue baking until the bread on the top and sides is deep golden, about 35 minutes. If the top is getting too dark, cover it loosely with aluminum foil.
• Transfer the charlotte mold to a wire rack and let it cool for 15 minutes. Then, place a serving plate over the top of the mold and carefully flip it over. The charlotte will slide right out. Because of its pudding-like consistency, use 2 large spoons to cut the charlotte. Serve it warm or at room temperature, with the custard sauce alongside.
• Combine the milk and the vanilla bean, if using, in a medium-sized heavy saucepan over medium-high heat. Scald the milk by heating it just until little bubbles form around the edge of the pan. Remove the pan from the heat, cover, and set aside to infuse for 15 minutes.
• Meanwhile, whisk the egg yolks and the sugar together in a medium bowl until pale yellow and thick.
• Strain the hot milk into a bowl, and discard the vanilla bean. Whisk the milk into the egg yolk mixture, add the vanilla extract, if using, and return it to the saucepan. Cook, stirring constantly, over medium-low heat until the custard has thickened enough to coat the back of a spoon, 8 to 10 minutes. Be careful not to let the custard curdle.
• Immediately transfer the custard to a bowl, to stop the cooking of the custard. Let it cool to room temperature, and then serve or cover and refrigerate. The custard will thicken in the refrigerator, and it will keep for 1 day.
• Yield: 2 cups

APPLE CHARLOTTE

Steps:

• Preheat the oven to 400 degrees F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the apples, lemon zest, lemon juice, sugar, cinnamon, nutmeg and vanilla. Cover and cook until the apples break down and the mixture becomes stiff, about 50 minutes. Remove from the heat and let cool while you put together the bread.
• Arrange 4 of the bread slices in a square shape on a flat surface. Place the Charlotte mold upside down on the bread and trace the opening with a sharp edge. (Alternatively, use a 2-quart ovenproof casserole dish.) Cut the bread following the traced line and brush both sides with the softened butter. Fit the bread into the bottom of the mold. Cut 11 of the bread slices in half lengthwise. They should be about the same height as the mold. Spread the halved slices with the softened butter and place them against the inside of the mold, overlapping like a fan. Fill the mold with the apple mixture. Cut the remaining 7 slices of bread into triangles, brush with the softened butter and fan the pieces over the top, pressing to fit into the top of the mold.
• Bake until golden brown, about 30 minutes. Allow the pan to cool 15 minutes. Run a knife around the inside of the mold to loosen it before unmolding. Serve warm with whipped cream or ice cream.