Tuesday, November 2, 2010

Apple-Cinnamon Custard Spoons with Crackle Topping

Apple-Cinnamon Custard Spoons with Crackle Topping
As shared from the kitchen of Once Upon a Plate

Makes approximately 15 porcelain spoon size portions
Recipe is easily multiplied and may be made in Creme Brulee ramekins, too

Special equipment:  (See original post HERE for sources)
Asian-style porcelain soup spoons, or Creme Brulee ramekins
Butane kitchen torch

Ingredients (for 15 spoon-sized portions):

1/2 cup peeled and chopped apple (1/4"  chunks or smaller)
1/8 to 1/4 teaspoon ground cinnamon
1 tablespoon sugar
1 1/2 tablespoons water
1 egg yolk
2 1/2 teaspoons sugar (superfine, if possible)
1/3 cup half & half cream
1 tablespoon sugar for crackle topping (superfine, if possible)

Preheat oven to 250* (F)  Arrange oven rack in center position

In a small saucepan over medium heat, cook apple, 1 tablespoon sugar and water together until apple pieces are tender (about 5 to 7 minutes or so), stirring occasionally. Remove from heat and allow to cool.

In a small bowl whisk egg yolk, 2 1/2 teaspoons sugar together, whisk in cream until thoroughly mixed.

Place porcelain spoons on a shallow- rimmed baking sheet(s). Divide cooked apple evenly between the 15 spoons, smooth tops. Pour egg-cream mixture evenly over apple mixture in each spoon. (I find it easiest to transfer the egg-mixture to a small pitcher or Pyrex-type  liquid measuring cup to facilitate pouring.)  Bake for 10 to 15 minutes, until custard is slightly firm.  Remove from oven, allow to cool.

When cool, refrigerate for 30 minutes. (If chilling for longer than 30 minutes, cover with cling film so the filling doesn't dry out.)

Shortly before serving sprinkle remaining sugar evenly over filling in each spoon, caramelize sugar in each spoon with small butane torch.  For easy eating, serve with demitasse or espresso spoons.  Enjoy!

 Recipe adapted from a similar fruit dessert I enjoyed  at a restaurant's dessert tasting tray years ago, made with plums.

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