Caramelized Winter Fruit Custards
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
59
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Cake Flour3 tsp
Baking Powder1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Cloves1 tsp
Fine Sea Salt6 tbsps
Water (lukewarm)1 tsp
Vanilla Extract1 tbsp
Unsalted Butter2 large
Egg White (room temperature)1 cup
Sugar2 large
Granny Smith Apple (about 1 pound, peeled, quartered, cored, cut into 1/3-inch-thick slices)4 large
Egg Yolk1 tbsp
CornstarchDirections:
1
DO AHEAD: Can be made 2 hours ahead
2
For spiced chiffon muffins: Preheat oven to 350°F
3
Lightly butter and flour 9 standard (1/3-cup) muffin cups
4
Sift flour and next 5 ingredients twice into medium bowl
5
Mix 6 tablespoons lukewarm water with vanilla in small bowl
6
Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy
7
Add flour mixture in 3 additions alternately with water mixture in 2 additions, beating batter until blended after each addition
8
Using electric mixer fitted with clean dry beaters, beat egg whites in medium bowl until soft peaks form
9
Gradually add 2 tablespoons sugar and beat until firm glossy peaks form
10
Fold 1/3 of whites into batter to lighten, then fold in remaining whites
11
Spoon 1/4 cup batter into each prepared muffin cup
12
Bake muffins until tester inserted into center comes out clean, about 17 minutes
13
Cool muffins in pan on rack at least 20 minutes
14
Remove muffins from pan and cool completely on rack
15
DO AHEAD: Can be made 1 day ahead
16
Return muffins to muffin pan; cover and store at room temperature
17
Preheat oven to 350°F
18
Lightly butter and flour 9 standard (1/3-cup) muffin cups
19
Sift flour and next 5 ingredients twice into medium bowl
20
Mix 6 tablespoons lukewarm water with vanilla in small bowl
21
Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy
22
Add flour mixture in 3 additions alternately with water mixture in 2 additions, beating batter until blended after each addition
23
Using electric mixer fitted with clean dry beaters, beat egg whites in medium bowl until soft peaks form
24
Gradually add 2 tablespoons sugar and beat until firm glossy peaks form
25
Fold 1/3 of whites into batter to lighten, then fold in remaining whites
26
Spoon 1/4 cup batter into each prepared muffin cup
27
Bake muffins until tester inserted into center comes out clean, about 17 minutes
28
Cool muffins in pan on rack at least 20 minutes
29
Remove muffins from pan and cool completely on rack
30
DO AHEAD: Can be made 1 day ahead
31
Return muffins to muffin pan; cover and store at room temperature
32
For caramelized winter fruit: Melt butter in large nonstick skillet over medium heat
33
Sprinkle sugar over butter in skillet, then place apple slices and pear slices in single layer (if possible) atop sugar
34
Increase heat to medium-high and cook without stirring until fruit is golden on bottom, pressing out to single layer as fruit cooks and reduces in volume, about 8 minutes
35
Turn fruit over in skillet and cook until golden, about 5 minutes
36
Add cranberries and cook until juices in skillet are reduced by about half, about 2 minutes
37
Melt butter in large nonstick skillet over medium heat
38
Sprinkle sugar over butter in skillet, then place apple slices and pear slices in single layer (if possible) atop sugar
39
Increase heat to medium-high and cook without stirring until fruit is golden on bottom, pressing out to single layer as fruit cooks and reduces in volume, about 8 minutes
40
Turn fruit over in skillet and cook until golden, about 5 minutes
41
Add cranberries and cook until juices in skillet are reduced by about half, about 2 minutes
42
For custard: Heat half and half in heavy large saucepan over medium heat just until heated through and bubbles form at edge of pan
43
Whisk sugar, egg yolks, and sea salt in medium bowl; whisk in cornstarch
44
Gradually add hot half and half to yolk mixture and whisk until blended
45
Return custard to same saucepan; stir over medium heat until custard boils and thickens, 2 to 3 minutes
46
Whisk in butter, then 2 tablespoons brandy
47
Remove from heat
48
Brush top of muffins several times with remaining 4 tablespoons brandy until absorbed
49
Place 1 muffin in each of 8 bowls, cups, or dessert glasses
50
Divide caramelized fruit among bowls
51
Spoon warm custard over muffins and fruit in bowls (about 1/3 cup for each)
52
Chill at least 30 minutes
53
DO AHEAD: Can be made 2 hours ahead
54
Cover and keep chilled
55
Let stand at room temperature 20 minutes before serving
56
Heat half and half in heavy large saucepan over medium heat just until heated through and bubbles form at edge of pan
57
Whisk sugar, egg yolks, and sea salt in medium bowl; whisk in cornstarch
58
Gradually add hot half and half to yolk mixture and whisk until blended
59
Return custard to same saucepan; stir over medium heat until custard boils and thickens, 2 to 3 minutes
60
Whisk in butter, then 2 tablespoons brandy
61
Remove from heat
62
Brush top of muffins several times with remaining 4 tablespoons brandy until absorbed
63
Place 1 muffin in each of 8 bowls, cups, or dessert glasses
64
Divide caramelized fruit among bowls
65
Spoon warm custard over muffins and fruit in bowls (about 1/3 cup for each)
66
Cover and keep chilled
67
Let stand at room temperature 20 minutes before serving
68
Chill at least 30 minutes