Apple Charlotte with Cinnamon Sabayon

Name: Apple Charlotte with Cinnamon Sabayon
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters calvados or apple liqueur; 20 slices brioche bread, crust removed; 118 milliliters lightly packed light brown sugar; 6 egg yolks; 2 larges eggs; 4 mediums Granny Smith apples; 0 teaspoons ground cinnamon; 1 Tbsp ground cinnamon; 1 teaspoon ground cinnamon; 1 lemon, juiced; 118 milliliters packed light brown sugar; 2 Tbsps sugar; 2 Tbsps sugar, for ramekins, plus extra for top; 1 sticks unsalted butter; 2 Tbsps unsalted butter, for greasing ramekins; 1 vanilla bean, split and scraped; 4 servings Splash water; 59 milliliters whole milk

Apple Charlotte with Cinnamon Sabayon is a vegetarian main course. This recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 23g of protein, 32g of fat, and a total of 1027 calories. This recipe serves 4. From preparation to the plate, this recipe takes about 50 minutes. A mixture of ground cinnamon, sugar, granny smith apples, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert. If you like this recipe, you might also like recipes such as Apple Charlotte, Apple Charlotte, and Apple Pan Charlotte.

Instructions

Watch how to make this recipe.

Begin by making the filling. Set a large saute pan or roasting pan over medium heat and add butter. Peel and cut cheeks off apples then cut into 1/2-inch chunks. Once butter has melted and just starting to foam, add apples, scraped vanilla bean and pod, lemon juice, and brown sugar and cinnamon. Toss to coat well and cook for 20 to 25 minutes until apples are just tender and liquid has evaporated. The sauce will caramelize slightly and should be a nice, rich dark color.

Ingredients you will need

Vanilla Bean

Brown Sugar

Lemon Juice

Cinnamon

Apple

Butter

Sauce

Equipment you will use

Roasting Pan

In a shallow dish, make the batter by combining eggs, milk, sugar, and cinnamon. Stir with a whisk until fully combined.

Ingredients you will need

Cinnamon

Sugar

Egg

Milk

Equipment you will use

Whisk

Preheat oven to 375 degrees F and generously butter and sugar 4 (1-cup) ramekins.

Ingredients you will need

Butter

Sugar

Equipment you will use

Ramekin

Oven

Invert a ramekin, or use a round cutter, on half of the bread slices to use as a guide to cut out circles. These will be the bases and top of the charlottes - you should have 8 in total.

Ingredients you will need

Bread

Equipment you will use

Ramekin

Cut the other slices of bread in half lengthwise.

Ingredients you will need

Bread

Working with the circles. lightly coat in the batter and place in the bottom of each ramekin. Lightly dip the other rectangles of bread in batter as well, then use them to line the walls of each ramekin - standing them upright around the perimeter leaving an overhang that you will later use to fold over and seal the charlotte. It should take about 6 strips per ramekin. Fill each mold with apples and some of the caramel from the pan. Fold over the edges to seal it up completely and sprinkle the tops with a little sugar.

Ingredients you will need

Caramel

Apple

Bread

Sugar

Dip

Equipment you will use

Ramekin

Frying Pan

Bake in the center of the oven for 20 to 25 minutes. If the tops brown too quickly, cover loosely with foil. When done, the bread will have puffed up slightly, the edges will be brown and the sugar on top will have caramelized. Allow to cool slightly, then run a knife around the edges and invert onto individual plates.

Ingredients you will need

Bread

Sugar

Equipment you will use

Oven

Knife