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| General Category : Desserts |
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| Food Group : Chocolate and Sweets |
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| This cunning apple dessert truly highlights the natural appeal of apples and has all the appeal of a cake but far fewer carbohydrates. Crème anglaise is a classic custard-style sauce that goes with almost any dessert. |
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Ingredients
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12 Northern Spy or Spartan apples (about 3 1/2 lb/1.6 kg) |
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1/2 cup (125 mL) granulated sugar |
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2 tbsp (30 mL) melted butter |
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1 tsp (5 mL) each ground cinnamon and finely grated lemon peel |
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1/2 cup (125 mL) dried cranberries |
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Crème Anglaise: |
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6 eggyolks |
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1/4 cup (50 mL) granulated sugar |
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Pinch salt |
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2 cups (500 mL) hot homogenized milk |
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1 tbsp (15 mL) brandy |
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1 tsp (5 mL) vanilla extract |
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Preparation
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Peel and core apples. Slice thinly into rings and toss with sugar, butter, cinnamon and lemon peel until well combined. Toss with cranberries. Preheat oven to 250F (120C). Arrange fruit mixture evenly in an 8-inch (2 L) springform pan.
Place pan on a rimmed baking sheet. Bake in preheated oven for 3 hours or until apples are very tender. Cool to room temperature. Spoon some crème anglaise on each of 8 serving plates. Place a wedge of apple flan on top and serve.
Makes 8 servings.
Crème Anglaise:
Beat egg yolks with sugar and salt on medium speed for 3 to 4 minutes or until thick and light. Stir in milk. Transfer to a saucepan. Place pan over medium heat and cook, stirring gently, until custard is thick enough that a line forms when you draw your fingertip across the back of the spoon. Strain custard and stir in brandy and vanilla. Cool to room temperature and store, tightly covered, in refrigerator.
Makes 2-1/2 cups (625 mL).
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More Information
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| Tip: If you don’t have time to make the crème anglaise, melt some premium vanilla ice cream and drizzle that on the dessert plates instead. The taste will be quite similar, since the base for ice cream is much like this sauce. |
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