We have updated Julia Child's famous Apple Charoltte with our Earl Grey Créme Anglaise Written in the style of Julia Childs:
Ah, my dear fellow food enthusiasts, today we embark on a delightful culinary journey, one that involves the marriage of tender apples, golden toasted bread, and a touch of magic. Gather your aprons, sharpen your knives, and let us dive into the world of Apple Charlotte!
6-8 tart and firm apples (like Jonathan), peeled, cored, and thinly sliced
1 cup granulated sugar divided
Zest of 1 lemon, finely grated
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup water
12-15 slices of slightly stale, good-quality white bread, crusts removed
Unsalted butter, softened, for greasing the pan
Confectioners' sugar for dusting
In a large, welcoming bowl, toss together the sliced apples, half of the granulated sugar, lemon zest, cinnamon, and nutmeg. Let the flavors embrace as you gently mix them.
Bring the water and remaining granulated sugar to a gentle simmer in a grand skillet. Allow the sugar to dissolve, creating a luscious syrup. Add the apple mixture and let it simmer gently until the apples turn tender yet still hold their shape. Witness the alchemy as they transform into a fragrant compote.
Gently, dear friend, butter the sides and base of a charming Charlotte mold. Line the mold with slices of bread, allowing them to overlap like old friends at a gathering.
With a loving touch, fill the bread-lined mold with apple compote. Top it with more slices of bread, sealing in the flavors like a warm embrace.
Place the mold into a preheated oven, allowing the Charlotte to bake at 350°F (175°C) until the bread crisps and turns a glorious golden hue. The aromas will dance around you, inviting your senses to the feast.
Once the Charlotte emerges from its oven haven, let it rest, much like a performer after a grand finale. Gently turn it onto a platter, revealing its beauty to the world.
To add the final touch, dust the Charlotte with confectioners' sugar. Ah, the snowfall of sweetness!
Serve slices of this magnificent creation with a dollop of softly whipped cream or a scoop of vanilla ice cream. The contrast of textures and flavors will serenade your taste buds with each bite.
Earl Grey Créme Anglaise (Kitchens @ The Apple Truck)
3/4 cup milk 2 egg yolks 1/4 cup sugar (or sugar substitute) a vanilla bean (seeds scraped) or 1 tsp. vanilla extract 2 Earl Grey tea bags
Bring the milk and vanilla to a simmer in a saucepan. Put the tea bags into the milk and let steep for ten minutes. Then, remove the teabags from the milk, making sure to squeeze out all of the liquid.
Meanwhile, whisk the egg yolks and sugar thoroughly until the mixture becomes pale yellow.
Pour about half of the milk into the eggs, mixing continuously. Pour the egg/milk mixture back into the saucepan with the remaining milk, and cook for a short time over medium heat, stirring constantly. Do not let the mixture boil, and test for readiness by dipping a spatula into it and running your finger over the coated spatula. The creme is done when it is thick enough that the trail wiped away by your finger remains.
Remove the saucepan from the heat and stir it for another two minutes.
There you have it, my dear companions in cuisine—a Julia Child-inspired Apple Charlotte that pays homage to the art of cooking, the joy of indulgence, and the power of simple ingredients. May your kitchen be filled with laughter, your table with delight, and your hearts with the warmth of shared meals. Until we meet again, happy cooking!