Author: Olympic Restaurant
Description: From Feature Story Olympic Restaurant

Ingredients:

1 pound 10 fluid ounces heavy cream
6 fluid ounces milk
8 ounces sugar
10 Fresh egg yolks
1 vanilla bean
1 pinch fresh nutmeg
3 ounces Sultana raisins
3 fresh Granny Smith apples
Sugar – as needed
1 ounce candied ginger, chopped very fine
Armagnac – as needed
1 fresh toasted circle of brioche
Sugar icing – as needed
2 caramelized walnut halves
1/2 fresh lemon zests
clarified butter – as needed

Recipe Properties:

In a sauté pan with clarified butter (very hot), pour the apples. After a few minutes, add sugar, candied ginger, nutmeg, raisins and lemon zests. Move the pan frequently. When the applies are just cooked, flambé with the armagnac. Remove from the heat and drain the mixed apples to remove the juice.

Arrange the apple mixed inside a crème brulee dish mold and fill to the top with the crème brulee mixture. Put in Bain Marie and bake at 150 C until set. Do not overbake.

Crème Brulee Mixture

In a bowl, mix the egg yolk with sugar. Bring to a boil the milk, cream and the vanilla beans (cut in the middle, from to bottom). Add a little hot milk to the egg yolk mixing continuously before mixing all together.

Inside the pan, cook the mixture slowly with the spoon like a Crème Anglaise, doing an 8-shape inside the pan. Do not overcook. Remove from the heat as soon as ready and pass through a fine sieve.

Chop the halved walnuts in 4 pieces. In a hot pan, roast the walnuts with a little sugar like the praline and display 3 small caramelized pieces in the middle of the dish.

Garnish with a circle of toasted brioche and dust with icing sugar.

Popularity: 7%