Apple Charlottes with Custard
This simple little dessert of Apple Charlottes with Custard is so easy to make and is a great sweet treat to end a meal with. Especially on cold winter days!
Ingredients
- 4 apples (bramley/pink lady mix) peeled and diced.
- 1 knob of butter
- 4 tsp black butter
- 100g butter melted
- 12 slices white bread
For the custard:
- 8 egg yolks
- 75g caster sugar
- 300ml milk
- 300ml double cream
- 2 vanilla pods (or one tablespoon of vanilla bean paste)
- 1 orange zest
Method
- Preheat the oven to 220C.
- Place the apples and butter in a pan, 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. Layer with apple mix and black butter, top with larger circle. Then place onto a baking tray and bake for 5 minutes.
- 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. Add in the zest of an orange.
- To serve pop each charlotte onto a plate and serve with the fresh warm custard.
Ingredients
- 4 apples (bramley/pink lady mix) peeled and diced.
- 1 knob of butter
- 4 tsp black butter
- 100g butter melted
- 12 slices white bread
For the custard:
- 8 egg yolks
- 75g caster sugar
- 300ml milk
- 300ml double cream
- 2 vanilla pods (or one tablespoon of vanilla bean paste)
- 1 orange zest
Method
- Preheat the oven to 220C.
- Place the apples and butter in a pan, 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. Layer with apple mix and black butter, top with larger circle. Then place onto a baking tray and bake for 5 minutes.
- 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. Add in the zest of an orange.
- To serve pop each charlotte onto a plate and serve with the fresh warm custard.
