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
Chill at least 30 minutes
2
DO AHEAD: Can be made 2 hours ahead
3
For spiced chiffon muffins: Preheat oven to 350°F
4
Lightly butter and flour 9 standard (1/3-cup) muffin cups
5
Sift flour and next 5 ingredients twice into medium bowl
6
Mix 6 tablespoons lukewarm water with vanilla in small bowl
7
Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy
8
Add flour mixture in 3 additions alternately with water mixture in 2 additions, beating batter until blended after each addition
9
Using electric mixer fitted with clean dry beaters, beat egg whites in medium bowl until soft peaks form
10
Gradually add 2 tablespoons sugar and beat until firm glossy peaks form
11
Fold 1/3 of whites into batter to lighten, then fold in remaining whites
12
Spoon 1/4 cup batter into each prepared muffin cup
13
Bake muffins until tester inserted into center comes out clean, about 17 minutes
14
Cool muffins in pan on rack at least 20 minutes
15
Remove muffins from pan and cool completely on rack
16
DO AHEAD: Can be made 1 day ahead
17
Return muffins to muffin pan; cover and store at room temperature
18
Preheat oven to 350°F
19
Lightly butter and flour 9 standard (1/3-cup) muffin cups
20
Sift flour and next 5 ingredients twice into medium bowl
21
Mix 6 tablespoons lukewarm water with vanilla in small bowl
22
Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy
23
Add flour mixture in 3 additions alternately with water mixture in 2 additions, beating batter until blended after each addition
24
Using electric mixer fitted with clean dry beaters, beat egg whites in medium bowl until soft peaks form
25
Gradually add 2 tablespoons sugar and beat until firm glossy peaks form
26
Fold 1/3 of whites into batter to lighten, then fold in remaining whites
27
Spoon 1/4 cup batter into each prepared muffin cup
28
Bake muffins until tester inserted into center comes out clean, about 17 minutes
29
Cool muffins in pan on rack at least 20 minutes
30
Remove muffins from pan and cool completely on rack
31
DO AHEAD: Can be made 1 day ahead
32
Return muffins to muffin pan; cover and store at room temperature
33
For caramelized winter fruit: Melt butter in large nonstick skillet over medium heat
34
Sprinkle sugar over butter in skillet, then place apple slices and pear slices in single layer (if possible) atop sugar
35
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
36
Turn fruit over in skillet and cook until golden, about 5 minutes
37
Add cranberries and cook until juices in skillet are reduced by about half, about 2 minutes
38
Melt butter in large nonstick skillet over medium heat
39
Sprinkle sugar over butter in skillet, then place apple slices and pear slices in single layer (if possible) atop sugar
40
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
41
Turn fruit over in skillet and cook until golden, about 5 minutes
42
Add cranberries and cook until juices in skillet are reduced by about half, about 2 minutes
43
For custard: Heat half and half in heavy large saucepan over medium heat just until heated through and bubbles form at edge of pan
44
Whisk sugar, egg yolks, and sea salt in medium bowl; whisk in cornstarch
45
Gradually add hot half and half to yolk mixture and whisk until blended
46
Return custard to same saucepan; stir over medium heat until custard boils and thickens, 2 to 3 minutes
47
Whisk in butter, then 2 tablespoons brandy
48
Remove from heat
49
Brush top of muffins several times with remaining 4 tablespoons brandy until absorbed
50
Place 1 muffin in each of 8 bowls, cups, or dessert glasses
51
Divide caramelized fruit among bowls
52
Spoon warm custard over muffins and fruit in bowls (about 1/3 cup for each)
53
Chill at least 30 minutes
54
DO AHEAD: Can be made 2 hours ahead
55
Cover and keep chilled
56
Let stand at room temperature 20 minutes before serving
57
Heat half and half in heavy large saucepan over medium heat just until heated through and bubbles form at edge of pan
58
Whisk sugar, egg yolks, and sea salt in medium bowl; whisk in cornstarch
59
Gradually add hot half and half to yolk mixture and whisk until blended
60
Return custard to same saucepan; stir over medium heat until custard boils and thickens, 2 to 3 minutes
61
Whisk in butter, then 2 tablespoons brandy
62
Remove from heat
63
Brush top of muffins several times with remaining 4 tablespoons brandy until absorbed
64
Place 1 muffin in each of 8 bowls, cups, or dessert glasses
65
Divide caramelized fruit among bowls
66
Spoon warm custard over muffins and fruit in bowls (about 1/3 cup for each)
67
Cover and keep chilled
68
Let stand at room temperature 20 minutes before serving