Prepare to be transported to the charming countryside of France with this exquisite Apple Charlotte, a dessert that marries the rustic elegance of caramelized apples with a luxurious Calvados Crème Anglaise. This isn't just a dessert; it's a culinary journey that transforms simple ingredients into a symphony of flavors that will leave your guests absolutely mesmerized. Imagine golden, crisp exteriors giving way to soft, caramelized apple centers, all embraced by a silky, boozy cream sauce that whispers of French sophistication.
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 medium apples, peeled and cored
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon Calvados
- 1/2 cup heavy cream
- 2 cups milk
- 4 egg yolks
- 1/4 cup sugar (for crème anglaise)
- 1 tablespoon cornstarch
Instructions
- Prepare the apples by peeling and coring them, then dice into small, uniform cubes.
- In a heavy-bottomed skillet, caramelize 1/2 cup sugar over medium heat until it turns golden brown, stirring gently to ensure even cooking.
- Add diced apples to the caramel, stirring carefully to coat each piece. Cook for 8-10 minutes until apples are soft and deeply caramelized.
- Deglaze the pan with Calvados, allowing the alcohol to reduce and intensify the apple flavor. Remove from heat and stir in vanilla extract.
- Prepare individual charlotte molds by buttering them generously and coating with fine breadcrumbs to prevent sticking.
- Carefully layer the caramelized apples into each prepared mold, pressing gently to create a compact filling.
- For the Crème Anglaise, whisk egg yolks with 1/4 cup sugar and cornstarch until pale and smooth.
- Heat milk and heavy cream in a saucepan until it just begins to simmer, then slowly temper the egg mixture by adding hot cream gradually while whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring continuously until the sauce thickens and coats the back of a spoon.
- Remove crème anglaise from heat, strain through a fine-mesh sieve, and stir in additional Calvados for enhanced flavor.
- Bake the apple charlottes in a preheated 375°F (190°C) oven for 20-25 minutes until golden and crisp.
- Remove from oven and let rest for 5 minutes before carefully unmolding onto serving plates.
- Serve warm, drizzled with the prepared Calvados Crème Anglaise, garnishing with a light dusting of powdered sugar if desired.
Tips
- Choose firm, slightly tart apples like Granny Smith or Honeycrisp for the best caramelization and texture.
- When caramelizing sugar, watch it closely - the difference between perfect golden and burnt is just seconds!
- Ensure your Calvados is of good quality, as it significantly impacts the final flavor profile.
- Use a fine-mesh sieve when straining the crème anglaise to achieve a perfectly smooth sauce.
- Butter your molds generously and use fine breadcrumbs to prevent sticking and create a beautiful crisp exterior.
- Let the charlottes rest for a few minutes after baking to help them hold their shape when unmolding.
- Serve immediately for the best texture and temperature contrast between the warm charlotte and cool crème anglaise.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
