Apple Charlotte with Custard
Apple Charlotte is an easy peasy, sweet and delicious dessert that is perfect for cold winter days. Serve with home-made custard for a dish that is comfort food at its best!
Ingredients
- 2 bramley apple peeled and diced
- 2 pink lady apple peeled and diced
- Splash of water 1 tbs butter
- 1 tbs caster sugar
- 100g butter melted
- 12 slices white bread
Custard
- 8 egg yolks
- 75g caster sugar
- 300ml milk
- 300ml double cream
- 1 vanilla pods or 1 tsp vanilla bean paste
- 1 orange zest
Method
- Preheat the oven to 220C.
- Place the apples, sugar, butter with a splash of water in a pan and gently cook for 5 minutes.
- Cut 4 small and 4 larger circles of bread, dip the smallest in butter and pop into the bottom of the dariole moulds. Cut the remaining bread into rectangles, dip in butter and place around the sides of the moulds, fill with apple mix and finish with a spoonful of black butter. Top with larger circle then place onto a baking tray and bake for 5 to 8 minutes. Leave to sit in the tin for 2 minutes before you turn out.
- To make the custard put the milk and cream in a pan with vanilla and its seeds. Pop in ½ the sugar, warm gently through.
- Whisk the egg yolks with the remaining sugar.
- Pour the milk mixture over the yolk mix, and whisk together.
- Transfer this to the pan, continuously whisking until it thickens sieve off into a bowl. Whisk in the grated zest from the orange.
- To serve, pop each charlotte onto a plate and serve with the fresh warm custard.
Ingredients
- 2 bramley apple peeled and diced
- 2 pink lady apple peeled and diced
- Splash of water 1 tbs butter
- 1 tbs caster sugar
- 100g butter melted
- 12 slices white bread
Custard
- 8 egg yolks
- 75g caster sugar
- 300ml milk
- 300ml double cream
- 1 vanilla pods or 1 tsp vanilla bean paste
- 1 orange zest
Method
- Preheat the oven to 220C.
- Place the apples, sugar, butter with a splash of water in a pan and gently cook for 5 minutes.
- Cut 4 small and 4 larger circles of bread, dip the smallest in butter and pop into the bottom of the dariole moulds. Cut the remaining bread into rectangles, dip in butter and place around the sides of the moulds, fill with apple mix and finish with a spoonful of black butter. Top with larger circle then place onto a baking tray and bake for 5 to 8 minutes. Leave to sit in the tin for 2 minutes before you turn out.
- To make the custard put the milk and cream in a pan with vanilla and its seeds. Pop in ½ the sugar, warm gently through.
- Whisk the egg yolks with the remaining sugar.
- Pour the milk mixture over the yolk mix, and whisk together.
- Transfer this to the pan, continuously whisking until it thickens sieve off into a bowl. Whisk in the grated zest from the orange.
- To serve, pop each charlotte onto a plate and serve with the fresh warm custard.
