Raspberry Cheesecake Ice Cream

Raspberry Cheesecake Ice Cream
Yields 10 ~ 1/2 cup servings
Shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com

Special Equipment needed: 
Ice cream maker

Ingredients:
3 ounces cream cheese (room temperature soft)
1-1/2 cups sugar * (Can reduce amount, see below)
1 cup pureed, strained Raspberries (may use frozen)
1 cup whipping cream (heavy cream)
1 cup whole milk

Method:  (You can either whisk ingredients together
or combine in food processor)
Mix softened cream cheese until smooth.
Whisk/blend in sugar
Whisk/blend in strained raspberry puree
Whisk/blend in cream and milk until combined.

Freeze in ice cream maker according to manufacturers direction.

*Note: There are at least two versions of this recipe floating around
on the internet.  The Southern Living Magazine calls for 1 cup sugar, the other for 1-1/2 cup sugar. I used 1-1/4 cups sugar, so please adjust to your preference.

Stores well for a few days in the freezer (if it lasts that long!)
Enjoy!

Recipe adapted from "Southern Living" magazine

Fresh Lemon Cake with (optional) Fruit Glaze

Fresh Lemon Cake with optional Strawberry Glaze
As shared from the kitchen of Once Upon a Plate by Mari

Makes one 8-inch, single layer cake

I don't know why this cake was originally named "French Lemon Cake", perhaps because it is a single layer and doesn't rise much ~ but it I do know that it is one of the easiest cakes to make because the batter is mixed together in the bowl of a food processor. 
My mother used to make this recipe and I believe it was from "BonAppetit" magazine from the 1970's when home food processors were introduced to home cooks here in the U.S. As with many food processor cakes, it's a little sturdier (not quite as delicate) as traditionally made cakes.

The original recipe is delicious with just the sweeten lemon juice finish and maybe a dollop of whipped sweetened cream or ice cream. But to make it a little more special you can add a fruit glaze or fresh fruit.


Method: Position oven rack to center position
Preheat oven to 350*
Grease and flour an 8-inch square or round cake pan (or pan of equivalent capacity.)

Ingredients:1 lemon (peel zest from lemon using a vegetable peeler), and juice the lemon, reserve juice for finish
1/2 cup granulated sugar
1 stick butter (4 ounces), cut into 4 pieces
2 eggs
1 cup all-purpose flour, less 2 Tablespoons
Mix 1 teaspoon baking powder into the flour

Lemon juice glaze:
Reserved juice from the lemon mixed with
1/2 cup confectioner's sugar (powdered sugar)

In the bowl of food processor process lemon zest strips with granulated sugar, process a few seconds until zest is "grated".

Add butter pieces to bowl and process until well combined. Add eggs, one at a time, until each is blended in. Scrape bowl with spatula. Mix 1/2 of the flour/baking powder mixture to the bowl and pulse (turn the machine on and off) 2 or 3 times, scrape bowl with spatula. Add remaining flour and pulse until combined.

Scrape batter from bowl into prepared pan and bake into prepared pan. Bake on center rack of oven for 18 to 25 minutes. (Oven and the shape/size of pan will affect the time it takes cake to be done.) I begin checking at 12 minutes. Bake until edges are lightly golden and a pick inserted into center of cake comes out clean, with no wet batter.

While cake is still warm, mix lemon juice with confectioner's sugar and spoon mixture over cake, then repeat with any remaining mixture ~allowing lemon juice to seep into the cake slowly.


Optional Fruit Glaze:
1 to 1 1/2 cups fruit jam (I like either Strawberry, Raspberry or Apricot for this cake)

If you want a very thin glaze, melt the jam and a tablespoon or two of water ~or substitute a liqueur of your choice (such as Grand Marnier) in a pot over medium heat. Stir and cook until mixture completely melted and fairly smooth, cool just slightly then spread on top of cake while mixture is still warm (it will thicken further upon cooling.)
For a thicker glaze (as shown in picture) Make a slurry from 2 teaspoons corn starch mixed into 2 Tablespoons of water and mix into melted jam in the pot, cook and stir until mixture thickens, cool slightly then spread evenly on top of cake. Topping will thicken upon cooling.)

Serve with sweetened whipped cream, or ice cream if desired.
Enjoy!


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Summer Fruit Cake
As shared from the kitchen of Once Upon a Plate, by Mari
www.onceuponaplate1.com
(My notes are in italics)

Makes 1 single layer 9-inch cake
Ingredients:
6 tablespoons butter, room temperature
1 1/2 cups all purpose flour
1 1/2  teaspoons baking powder
1/2 teaspoon salt
scant 1 cup sugar*, put 2 tablespoons of this aside for topping
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
Fruit: Berries (blueberries, blackberries, raspberries). Pitted apricots, peaches, nectarines, plums, pears, cut into wedges or chunks. (I quartered the plums.) If using frozen berries, do not thaw. (The recipe did not indicate the exact amount of fruit to use, next time I'll probably add more plums as they shrunk as they baked, but it was still very good.)
Optional: 1/4 teaspoon lemon extract; I used almond extract instead.

*You may cut the sugar down to 3/4 cup if desired. I used Italian Plums.

Method: Preheat oven to 350ºF. Butter a 9-inch cake pan, coat with plain breadcrumbs or flour.

In a bowl whisk or stir together the flour, baking powder, salt. Set aside.

In a medium bowl, with a spatula, cream together the butter and all but 2 tablespoons of the sugar. Add the egg, milk, and vanilla (plus extract, if using.)  Note: I found it more effective to use a whisk to incorporate the butter with the rest of the ingredients.

Stir in the flour mixture with a spatula until smooth. Transfer batter to the
prepared pan. Cover the surface of the batter with fruit, pressing fruit slightly into the batter. Sprinkle with remaining sugar.

Note: I tossed the quartered plums with about a tablespoon of sugar mixed with 1/4 teaspoon cinnamon before pressing them into batter.

Bake for 10 minutes at 350º, then reduce to 325º and bake until golden
brown and firm to the touch. [Original recipe stated to bake for another 50 to 60 minutes ~ but my cake was done at approximately 35-40 minutes. Perhaps if you really use a lot of fruit you may need to bake longer.]

Cool in the pan for 15 minutes, then remove from pan and cool completely on a rack.  Enjoy!

Recipe posted on www.chowhound.chow.com by Sir Gawain, July 2005/Apparently an adaptation from a Martha Stewart recipe

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Raspberry and White Chocolate Muffins/Cakes

Raspberry and White Chocolate Muffins*
Makes 6 large muffins
As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)
2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup sugar
1 cup sour cream
2 eggs
1 teaspoon finely grated lemon rind
1/3 cup vegetable oil
1 1/2 cups frozen raspberries
1 cup chopped white chocolate

Directions: Preheat oven to 350º F Line ¾ cup-capacity muffin/cupcake tin (a tin that holds 6 muffins/cupcakes) with non-stick baking paper, making sure the paper is at least 1/4-inch above the top of the tin. (I used the more rigid folded paper muffin/cupcake liners as shown in photo.) Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.  In a separate bowl, combine the sour cream, eggs, lemon rind and oil and whisk together. Stir through the flour mixture until just combined. Carefully fold in the raspberries and chocolate and spoon into the lined moulds. Bake for 40 minutes or until cooked when tested with a skewer.  Note: These are very rich, I consider them small cakes and serve them as dessert. Recipe adapted from Donna Hay Click HERE to return to Once Upon a Plate www.onceuponaplate1.com

Fresh Cherry Tart

Fresh Cherry Tart

8 servings
As shared from the kitchen of "Once Upon a Plate" by Mari
www.onceuponaplate1.com

Special equipment/tools needed:
9-inch tart pan with removable bottom
Electric mixer
Cherry pitter (optional, but recommended)*

For the crust:
9 graham crackers (each cracker 2 1/2 x 5 inches)
2 Tablespoons Sugar
6 Tablespoons butter, melted

Preheat oven to 350º (F), position rack in center of oven.  Process graham crackers with the 2 Tablespoons sugar in food processor or blender until finely ground, add butter until incorporated evenly. Transfer crumb mixture to an 9-inch tart pan (with removable bottom). Using a flat bottomed dry measure measuring cup distribute and press the crumb mixture evenly in the tart pan, and up the sides of pan. Bake in preheated oven until  browned, about 10 to 12 minutes. Remove from oven and allow to cool completely on a wire rack.

For the filling:
6 ounces (from an 8 ounce bar) cream cheese, room temperature
1/4 cup sugar
1 teaspoon pure vanilla extract
3/4 cup heavy cream
fresh sweet cherries (Bing, for example), pitted and halved**
1 Tablespoon seedless raspberry jam (or currant jelly)

In a large bowl beat cream cheese, vanilla and 1/4 cup sugar with an electric mixer until light and fluffy. Add cream and continue beating until soft peaks form. Spread cream cheese mixture evenly in cooled graham cracker crust, smooth surface. Scatter cherries on top.

Combine jam and 1 teaspoon water in a small saucepan over low heat, stirring while heating until jam is smooth. With a pastry brush dab jam glaze over cherries.

Refrigerate tart for at least 30 minutes before serving. (We liked it best the following day.)

Notes: 

* If you do not have a cherry pitter, use a small, sharp paring knife to cut around the pit, separating cherry into halves, remove pit with tip of paring knife.

** Original recipe called for 1 pound of cherries ~ I believe that  is

entirely too much for a single layer of cherries in a 9-inch tart pan. The cherries I used were large; I used approximately 40 cherries (80 halves.) 

Enjoy!

Recipe adapted from "Everyday Food" magazine. 

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Baked Macaron/Macaroon Pears

Baked Macaron/Macaroon Pears
As Shared From the Kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
4 servings

I use a medium size melon-baller tool to neatly extract the seeds/core in a single motion.

Ingredients:
4 Red pears (or other pear of your choice), not too ripe, halved & cored
3 Tablespoons butter, melted
1/2 cup brown sugar
1 cup water
1 cup desiccated coconut*
1/4 cup white sugar
1 large egg white, beaten with a fork until frothy

Preheat oven to 375˚F.  Place the prepared pears cut side up in a shallow baking dish. Brush pears with the melted butter and sprinkle evenly with the brown sugar. Cover and bake for 12 to 25 minutes (my pears were ripe and ready to eat so they only needed to be heated through, if your pears are firm or under ripe, increase the baking time.)
While pears are baking, mix the desiccated coconut, sugar and egg white together in a medium bowl until completely combined and coconut is moistened evenly.
Remove pears from oven and press the macaroon mixture into the core cavity in each pear, distributing evenly.  Return to oven and bake an additional 5 to 10 minutes, until macaroon is golden.  Serve with pan syrup ~ best served warm.   You can also serve with lightly whipped cream, ice cream, frozen yogurt, or a pour of cream.

* Desiccated (dried, unsweetened) Coconut is best for this recipe.  If your grocery store does not carry it,  you'll find it at your health food store, and some ethnic markets.

Recipe adapted from Donna Hay


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Banana Poppy Seed Muffins with Citrus Glaze

Banana Poppy Seed Muffins with Citrus Glaze
As shared from the kitchen of Once Upon a Plate

www.onceuponaplate1.com

Recipe yields 12 standard size (2 1/2-inch size) muffins

I changed the recipe slightly, as noted below.

  3 ripe bananas
  1 egg
  3/4 cup sugar
  1/4 cup vegetable oil
  2 teaspoons grated orange peel
  2 cups all-purpose flour*
  2 tablespoons poppy seeds
  2 teaspoons baking powder
  1/2 teaspoon salt
  Citrus Glaze (recipe below) 

Place oven rack in middle position; preheat oven to 375*(F) 

Grease, Butter or spray 12 muffin cups

Puree bananas in blender or food processor. (Puree should equal about 1 cup)

Add egg, sugar, oil and orange peel to banana puree and pulse until well combined.

In a large bowl combine flour, poppy seeds, baking powder and salt
Stir banana mixture into flour mixture until just moistened. Distribute batter evenly into 

prepared muffin cups.
Bake 20 minutes or until wooden pick inserted in center comes out clean. 

Cool 5 minutes then remove muffins from pan. Place on wire rack (set inside in a baking sheet, or place the rack on parchment or wax paper.)
Drizzle with Citrus Glaze while warm.

* My notes:  I reduced the all-purpose flour by 1/2 cup, and added 1/4 cup wheat bran plus 1/4cup old-fashioned rolled oats, and increased the baking powder by 1/2 teaspoon

(total 2 1/2 teaspoons baking powder.)
 

Citrus Glaze: 

In a medium size bowl combine the following: 
1 1/4 cups powdered sugar 
1/4 cup orange juice 

1 teaspoon grated orange peel and 
1 teaspoon vanilla extract

My notes about the glaze: You may not need the full 1/4 cup orange juice, ~ it's better that 

the glaze be slightly thick, about the consistency of thin pancake batter.  Start stirring in by 

tablespoonfuls until desired consistency is reached.) The orange I used wasn't very flavorful 

so I added 1/4 teaspoon pure Orange Extract to the glaze mixture.

Adapted from  "The International Neighbor Cookbook"

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Double Raspberry Streusel Bars

Double Raspberry Streusel Bars
As shared from the kitchen of Once Upon a Plate by Mari
www.oncuponaplate1.com

Yields 24 2-inch Squares


2 1/2 cups unbleached all-purpose flour
2/3 cup granulated sugar
1/2 teaspoon table salt
2 sticks (16 tablespoons) Butter, cut into 1/2-inch cubes ~ room temperature
Plus 2 tablespoons butter, room temperature (Divided use)
1/4 cup brown sugar, firmly packed
1/2 cup rolled oats (old fashioned type)
1/2 cups nuts (walnuts, pecans, or almonds), finely chopped
3/4 cup raspberry preserves or jam
3/4 cup fresh raspberries (may use frozen, thawed)
1 tablespoon fresh lemon juice


Preparation:  Adjust oven rack to middle position. Preheat oven to 375* (F).  Line 13x9-inch baking pan with foil, or parchment paper (interior bottom and sides) allowing some overhang to ease the baked streusel out of the pan after baking and cooling.  If using foil, spray with baking spray.


If using a stand mixer ~ Use paddle attachment. Mix flour, granulated sugar and salt at low speed until combined (about 5 seconds or so.) One piece at a time, add butter to flour mixture while beating at low speed. Continue mixing on low speed until mixture resembles damp sand (approximately 1 to 1 1/2 minutes.)


If using food processor ~ With metal blade in place, process flour, granulated sugar until combined (about 5 seconds.) Scatter 16 tablespoons of butter pieces over flour mixture, pulse until mixture resembles damp sand (usually requires 20 to 25 one-second pulses.)


Measure 1 1/4 cups of the flour mixture into a medium bowl, set aside.  Place  remaining flour mixture in prepared pan, distribute evenly and tamp down firmly with a flat bottomed measuring cup, or your hands in order to form an even bottom crust.  Bake in preheated oven until edges begin to brown (about 14 to 18 minutes, depending upon your oven.)


Meanwhile, add brown sugar, oats and nuts to reserved flour mixture, toss with a fork or your fingers to combine. Add remaining 2 tablespoons butter to mixture and rub between your fingers until butter is completely incorporated. Press/pinch pieces to form hazelnut or small marble size clumps. Set aside.


Mix preserves/jam, raspberries and lemon juice in a small bowl,  with a fork mash some of the berries, leaving some texture so some berry pieces remain.


Spread the filling evenly over the hot crust. Sprinkle streusel topping evenly over filling (don't press streusel into the fruit.)  Place pan back into the oven and continue baking until topping is deep golden brown and filling is bubbling (about 22 to 25 minutes.)  Cool to room temperature on wire rack for 1 to 2 hours.  Remove from baking pan by gripping the parchment paper or foil overhangs. With a large sharp knife cut into squares and serve.  May be stored, air tight for up to 4 days... the bars will not be as crisp as when first baked, but will still be delicious!

Recipe adapted from Cooks Illustrated, September 2005 issue.


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Fresh Pineapple Up-Side-Down Cake with Coconut Ice Cream, and Macadamia Nut Brittle

Fresh Pineapple Up-Side-Down Cake 
with Coconut Ice Cream, and Macadamia Nut Brittle
As shared from the kitchen of Once Upon a Plate, by Mari (www.onceuponaplate1.com
Inspired by the dessert as served at Tyler Florence's 'Wayfare Tavern' in San Francisco.

First a word of caution, in order to make individual pineapple-up-side down cakes, you'll need to secure baking pans/dishes of the proper size and adjust the recipe according to how many cakes you want to make.   The individual cakes are fun, and make a nice presentation, but quite honestly next time I'll just make the cake in an 8-inch or 9-inch cake pan.


For the Pineapple Up Side Down cake:
I've had this in my recipe box for years, (handwritten, I  believe this recipe is from one of the first editions of "The Better Homes and Garden Cookbook")

• 3/4 cup butter
• 3/4 cup packed brown sugar
• 3/4 cup unsweetened pineapple juice
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 fresh pineapple - peeled, cored and cut into rings
• 
  
• Position rack in center of oven, and preheat oven to 400º F  (205º C).
• 
  
• In a small sauce pan melt the butter over medium heat. With a brush, paint the butter on the interior of a 9" square or round baking pan. 
• Stir 5 tablespoons of the butter with the brown sugar and 1/4 cup of the pineapple juice. Put mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a pretty pattern. Set pan aside while you mix cake batter.

Stir together dry ingredients (flour, salt, white sugar, and baking powder)

Separate the eggs. In a small bowl, beat the whites until stiff (but not dry.)

In a separate bowl, beat two of the egg yolks until  well blended. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remainder of the melted butter. Add this mixture to the flour mixture. 

Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.

Bake for 25 to 30 minutes. (Use toothpick test, away from pineapple slice, pick should come out with moist crumb, but no batter adhering to it, or bake a few minutes more.)

Allow cake to cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so pineapple side is up. Serve warm, or at room temperature (and it's even good cold from the fridge!)

For the Coconut Ice Cream: 
Makes about 1 quart


1 -15 ounce can "Coco Lopez®" Real Cream of Coconut  (This is the BEST brand for this recipe)
1 cup whole milk
1 1/2 cups heavy cream (whipping cream)
Optional: 1 1/2 cup sweetened coconut shreds (toast lightly in baking pan in oven if desired.)  [I usually omit.]


Combine Cream of Coconut and milk in blender (or food processor) and mix until smooth. Stir in cream (and coconut shreds, if using.)  Freeze in ice cream maker, according to manufacturer's directions.
NOTE: If you don't want your ice cream to freeze rock solid, add 1 Tablespoon vodka during the last minute of blending.  Place in container, cover tightly and store in freezer compartment until ready to serve.


For the Macadamia Nut Brittle:
Recipe adapted from "Spago Desserts", 1994, by Mary Bergin and Judy Gethers


2 cups macadamia nuts (salted or unsalted), your choice
1 1/4 cups granulated sugar
1/3 cup light corn syrup
1/3 cup water
8 ounces butter, cut into small pieces
Note: 1 teaspoon salt- if using Unsalted butter otherwise a generous pinch of salt if using salted butter
1/2 teaspoon baking soda


Spread nuts on baking tray and place in preheated 350º F, bake for 8 to 10 minutes, turning after 5 minutes. Allow to cool, then coarsely chop and set aside for later.
In a deep, medium size saucepan place sugar, corn syrup and water. Place pan over medium heat and bring to a boil. Boil until a layer of bubbles appear on surface (about 3 to 4 minutes.)
Cover the pan with a sheet of aluminum foil, continue to boil 5 minutes longer.
Remove foil, add butter, stir with a wooden spoon until butter is melted. Cook over medium heat until a candy thermometer registers 300º F. This will take approximately 25 to 30 minutes, stirring occasionally. Immediately stir in the salt, baking soda and chopped, toasted nuts.
While syrup is cooking, coat a 12 x 17-inch half sheet pan with vegetable oil or cooking spray (or use a silicone baking liner in a larger pan). When nut mixture has reached 300º quickly spread the nut mixture in the prepared pan, spreading as thinly as possible with a long, flexible metal spatula.  Sprinkle very lightly with a few grains of coarse sea salt if desired while still warm.
When completely cool, cut or break brittle into desired chunks. Store in air tight container.
My Hint: To prevent hot brittle mixture from seizing up too quickly (before you have a chance to spread it evenly in pan), place prepared pan in a warm oven (low heat) while cooking the nut mixture, this will keep pan warm until it's time to pour the nut-mixture out. Doing this will assist in getting the mixture spread thinly.


Hope you enjoy!


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Clementine Ice (Granita)

Clementine Ice (Granita)
As shared from the kitchen of Once Upon a Plate
Makes about 3 cups

With a micro-plane grater remove the zest (colored part only) from one medium size Clementine. Place the zest in a small pan with 1 cup of water and 1/2 cup sugar (or scant 1/2 cup Agave syrup).  Or sweetener of your choice, adjusting amount according to how sweet you prefer.
Heat mixture until hot but not boiling, stirring once or twice.  Remove from heat and allow to cool.  When cool stir in  1 and 1/2 cups Clementine juice,  plus 1 to 2 teaspoons freshly squeezed lemon juice.

Pour mixture into a flat, shallow container, cover with cling film and place in freezer.  Allow to freeze until mixture begins to freeze around the edges.  With tines of a fork scrape and mix, bringing the frozen parts to the center of the container. Return to the freezer and repeat this process a couple of times after mixture begins to freeze again.

When the juice has frozen throughout it may be served immediately, or scraped the fork once more, covered tightly and served within a day or two for best flavor and quality.

I hope you enjoy! ~ Mari

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Cranberry Crumb Cake ~ Tate's Bake Shop

Cranberry Crumb Cake ~ Tate's Bake Shop
As shared from the kitchen of Once Upon a Plate
Yields One 9-inch square pan

This is delicious, warm from the oven, but I thought it was even better the following day as the flavors had a chance to mingle and the cake seemed to be more moist the second day. (Cover tightly if you will be storing it overnight so it doesn't dry out.)

Topping:
1/2 cup firmly packed dark or light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon5 tablespoons salted butter, cut into tablespoons
1/2 cup coarsely chopped walnuts

Batter:
2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
2 teaspoons baking pwder
1/4 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup sour cream
2 large eggs
1/4 cup walnut oil * (you can use vegetable oil if you prefer)
1 teaspoon grated zest, from one orange
1 teaspoon vanilla
1 and 1/2 cups cranberries, coarsely chopped (frozen is fine)

Method:
Preheat oven to 350* F
Grease a 9-inch square baking pan with pan spray or butter

To make the topping:  Combine all topping ingredients --except walnuts-- in a medium bowl. Mix with your fingertips or pastry blender until the mixture resembles coarse crumbs. Add walnuts and toss all together. Set mixture asie in the refrigerator (this step may be done the night before.)

To make the batter:

In a small bowl, toss the cranberries with 2 tablespoons of sugar and set the mixture aside. 

In a medium bowl, combine the flour 1/2 cup of the sugar, baking powder, cinnamon and salt.

In a large bowl beat the sour cream, eggs, oil, orange zest and vanilla until combined. Add flour mixture to the sour cream mixture and stir until combined. Fold in the cranberries.

Spoon the batter into the prepared pan. Sprinkle the topping evenly over the batter.  Bake cake for 45 minutes or until a cake tester/toothpick comes out clean.

*Note: I used a good quality walnut oil, but honestly the flavor was not easily discernable because of the the other flavorings in the cake. 

Enjoy!

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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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