Apple Charlotte With Cinnamon Sabayon Tyler Florence Recipes

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.

Steps:

• In a bowl, add brown sugar, cinnamon, nutmeg and mace. Mix together. Reserve 1 cup of mixture to be used for topping.
• In a separate bowl, mix together apples and lemon zest.
• Cover the bottom of Dutch oven pan with bread crumbs and bits of butter. Layer bottom with some sliced apples and brown sugar with a few pats of butter on top. Repeat with another layer until the pan is filled.
• For the top layer, combine reserved cup of bread crumbs, melted butter and 1 cup reserved mixture. Sprinkle on top and top with more butter. Bake for 30 minutes until the golden brown.

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.

Steps:

• Begin by making the filling. Set a large saute pan or roasting pan over medium heat and add butter. Peel and cut cheeks off apples then cut into 1/2-inch chunks. Once butter has melted and just starting to foam, add apples, scraped vanilla bean and pod, lemon juice, and brown sugar and cinnamon. Toss to coat well and cook for 20 to 25 minutes until apples are just tender and liquid has evaporated. The sauce will caramelize slightly and shou ld be a nice, rich dark color. In a shallow dish, make the batter by combining eggs, milk, sugar, and cinnamon. Stir with a whisk until fully combined. Preheat oven to 375 degrees F and generously butter and sugar 4 (1-cup) ramekins. Invert a ramekin, or use a round cutter, on half of the bread slices to use as a guide to cut out circles. These will be the bases and top of the charlottes - you should have 8 in total. Cut the other slices of bread in half lengthwise. Working with the circles. lightly coat in the batter and place in the bottom of each ramekin. Lightly dip the other rectangles of bread in batter as well, then use them to line the walls of each ramekin - standing them upright around the perimeter leaving an overhang that you will later use to fold over and seal the charlotte. It should take about 6 strips per ramekin. Fill each mold with apples and some of the caramel from the pan. Fold over the edges to seal it up completely and sprinkle the tops with a little sugar. Bake in the center of the oven for 20 to 25 minutes. If the tops brown too quickly, cover loosely with foil. When done, the bread will have puffed up slightly, the edges will be brown and the sugar on top will have caramelized. Allow to cool slightly, then run a knife around the edges and invert onto individual plates. Serve with cinnamon sabayon.