Caramelized Apples in Custard Sauce

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the sauce: Scald the milk in a heavy-bottomed saucepan.
  • Blend the yolks and sugar thoroughly in a bowl with a wooden spoon and gradually stir in the hot milk.
  • Return the mixture to the saucepan and stir over low heat until it thickens to the consistency of heavy cream.
  • Do not boil or it will curdle.
  • At once, strain the mixture into a bowl and stir in the vanilla.
  • Place a piece of plastic wrap directly on the surface of the sauce and refrigerate for 30 minutes or until cold.
  • Pare the apples, quarter them, and remove the stems and cores.
  • Halve the quarters to make 32 apple wedges.
  • Melt the butter in a large skillet and when it is foaming, add the apple wedges.
  • Cook over a high heat for half a minute, then turn them over and sprinkle with the sugar.
  • Cook another few minutes or until the sugar begins to caramelize, then remove the pan from the heat.
  • Coat 6 dessert plates with some of the custard sauce and arrange 5 or 6 apple wedges, like the spokes of a wheel, on the sauce.
  • Sprinkle delicately with cinnamon and serve immediately.
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