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Servings
For serving 6
Time
Preparation time: 30 minutes
Cooking time : 2 to 3 hours
Ingredients
1 cup – whole milk
2 cups – cream
3 cups – cored and diced apple with skin
1/3 cups plus 3 tablespoons – granulated sugar
125 grams – diced French Camembert cheese or your favorite local equivalent cheese
30 grams – unsalted butter
6 units – free range egg yolks
1 teaspoon – Vanilla extract (optional)
1 oz. – Pinnacle Ice Cider
Preparation
Heat the butter in a non-stick pan over medium heat and add diced apple and 3 table spoons of sugar. Saute the apple until lightly caramelized for about 15 minutes and set aside and cool. In a food processor, combine milk and 3/4 of caramelized apple and blend them for a couple minutes. In a sauce pan, simmer the cream cheese and apple mixture and dissolve the cheese. Do not boil.
In a bowl, combine egg yolks, 1/3 cup sugar, and vanilla or Pinnacle Ice Cider then mix together. Gradually pour the cream mixture into the egg mixture while stirring constantly. Strain it through a fine mesh strainer. Divide the custard and remaining caramelized apple into ramekins. Bake at 350F in bain-marie for about 30 to 35 minutes until the custards are set. Remove the ramekins from bain-marie and let them cool and refrigerate for at least 4 hours. Sprinkle just enough sugar to cover on top of a custards and caramelize the top with a blow torch or under a broiler.
Credits
Created by Nora Hamdi, Chef/Owner, La Maison Berbère
3839, rue Principale, Dunham, Quebec, J0E 1M0
Tel. : 450-295-1461
Fax : 450-295-1386
Email : [email protected]ère.com
