Apple Charlotte

READY IN: 1hr 5mins


  • 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 fresh lemon juice
  • 1
    loaf firm textured bread, sliced 3/16 inch thick, crust removed (I use brioche, but any firm textured bread will be fine - white, french, italian - no crusts!)
  • 4
    ounces sweet unsalted butter, softened
  • 1
    teaspoon ground cinnamon
  • 18
    teaspoon freshly grated nutmeg
  • lightly sweetened whipped cream


  • Preheat 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.