…Julia says…This can be a a lot lighter dessert than the apple charlotte, and likewise a lot simpler to organize…
…I suppose it’s…because it would not have all the lining and toasting bits…
…so that you begin with apples…and mainly make some applesauce…
…add some lemon zest, sugar and cinnamon…
…cook dinner the ‘applesauce’ for about 20 minutes…then take it off warmth and add some rum…(or cognac or apple brandy)
…then add in vegan egg, vegan butter, and vegan egg white…
…Julia makes use of one large mould…however I am utilizing particular person ramekins…
…and so they should be lined with caramel…so make some Vegan Caramel…
…and pour it into the ramekins…
…simply sufficient within the backside of every ramekin to cowl…or all of it when you’re utilizing an enormous mould…
…flip the apple combination into the caramel-lined mould…
…cowl with lid or plate…
…and set within the saucepan with boiling water across the exterior of the mould as much as the extent of the apple combination…and put it within the oven…regulating the oven temperature to take care of water nearly on the simmer…
…Julia recommends 1 to 1 1/2 hours for the big mould…however our small ramekins solely took about half an hour…take them out and allow them to cool for 20 minutes or so…
…make some VEGAN CRÈME ANGLAISE…
…take away the ramekins…
…after which I assumed it was attention-grabbing that Julia offers directions for the remaining caramel within the ramekins…
…she says to simmer the rum or brandy within the mould to dissolve any remaining caramel…
…and pour that over…
…we had ours heat…however Julia says it may be served chilly…I do not suppose I would really like it as effectively chilly although…
…pour over the VEGAN CRÈME ANGLAISE…
…this was a very good dessert…nearly like an apple pie pudding…we actually loved it…
Substitutions
Vegan milk
Vegan Butter
Vegan egg
Vegan egg white
recipe right here: Mastering the Artwork of French Cooking pp. 624-625…
