- 8 apples, peeled,cored and sliced 1/4 inch thick
- 23 cup sugar, plus
- 1 tablespoon sugar
- 1 pinch salt
- 1 tablespoon apple cider
- 1 12 tablespoons lemon juice, fresh
- 1 loaf firm textured bread, sliced 3/16 inch thick, crust removed (I use brioche, but any firm textured bread will be fine - whi
- 4 ounces sweet unsalted butter, softened
- 1 teaspoon cinnamon, ground
- 18 teaspoon nutmeg, freshly grated
- lightly sweetened whipped cream
DirectionsPreheat the oven to 350 degrees F.
You will need eight 6-oz.
ramekins, 1 1/2 inches deep.
Have them set up on a sheet pan.
Do not butter them.
Put the apple slices, 2/3 c.
sugar, salt, apple cider and lemon juice in a large saute pan.
Cook over medium heat, stirring occasionally for about 10 minutes, or until the apples are soft.
Set aside to cool.
Mix the butter, 1 tbl.
sugar, cinnamon and nutmeg together in a small bowl until smooth and everything is incorporated.
Take 8 slices and cut out a round with a biscuit cutter to fit into the bottom of the ramekins.
Butter each round with the spice butter and place, butter side down, into the bottoms of each ramekin.
Butter the remaining slices, and with the long side of the bread to you, cut each slice into 3 pieces.
Line the sides of each ramekin with the pieces, butter side toward the ramekin.
Do not trim the pieces that stick up yet.
Divide the apples among the ramekins, reserving 16 slices for garnish.
Press them down lightly into the molds.
Now, trim off any pieces of bread that stick up above the edge.
Bake the charlottes for 15 to 20 minutes, or until the brioche is toasted.
Unmold onto plates, garnish each one with two slices of apple, spoon creme anglais (see my cookbook) around the charlotte and serve with whipped cream on the side.