One thing that I don't really like about this time of year is the shorter days . . . it plays havoc with my photography for sure! I like to take my photos in as natural light as possible, which means I have to do my main cooking early in the day . . .
Alas, today that didn't happen. We went out to chase up some Moose Steaks at Lidl. Yes! Lidl has Moose Steaks this Christmas! They are kind of pricey, but for once in a lifetime treat, not too bad I guess. They were £9.99 for four. Todd has always wanted to taste moose . . . and is thrilled that now he will be able to.
Best steak I have ever had in my life was a moose steak . . . now (hopefully if they are any good that is) Todd will be able to enjoy that pleasure as well. You might be asking yourself by this point, what on earth does this have to do with Baked Apple Brulee . . . the answer would be absolutely nothing! It just meant that I couldn't be home taking photos when I normally would be. Just sayin' is all.
Anyways, I made these lovely Baked Apple Brulee for tonight and then I had to resort to lamps to take my photos . . . I really tried to get them done before the sun had dipped too low in the sky . . . but I failed.
The trick to making a good brulee is to make sure that the cream is really cold . . . and that the sugar caramelizes before it begins to heat up. Not sure I really managed that today, but I did try.
Nevermind . . . bad pictures or not, they tasted pretty good anyways. In fact, they were heavenly. If you are looking for a special dessert over the holidays that will give you mega brownie points with only the smallest of efforts . . . this is the one Seriously.
It's so delicious in fact that I have now decided this is going to be my Christmas Dinner Dessert. Move over Trifle . . . there's a new kid in town, and not only is he decadently delicious, but he's quick and cheap . . . and really, really easy.
*Baked Apple Brulee*
Sweet pan roasted apples beneath a blanket of creme fraiche and topped with a crisp sugar shell. Scrummy yummy!
3 large Granny Smith apples
3 TBS Butter
2 TBS caster sugar
1 tsp cinnamon
pinch of freshly grated nutmeg
250ml of creme fraiche (Ice cold)
4 heaped TBS of demerara sugar (Turbinado)
Peel, core and cut the apples into 1/2 inch thick slices. Melt the butter in a large frying pan. Toss in the apples. Saute over medium heat for 7 or 8 minutes, just until beginning to soften. Stir in the sugar, cinnamon and nutmeg. Continue to cook for several minutes longer, stirring now and then, until the apples are glazed and beginning to catch in spots. Remove from the heat immediately and divide the cooked apples between 4 8-ounce ramekins.
Let cool to room temperature. Once cooled, top each ramekin with 1/4th of the creme fraiche, spreading it evenly over top of the apples. (This much can be done ahead of time and the ramekins placed in the refrigerator to chill.
Heat the grill oven/broiler to high. Sprinkle 1 heaped TBS of the demerara sugar over top of each evenly. Place them onto a tray and then pop them under the grill, about 4 inches from the heat source and toast for 5 to 8 minutes until the sugar is bubbly and caramelized. The trick is to caramelise the sugar without burning it, and without heating up the creme fraich too much! (You can do this with a cook's blow torch. This is on my Christmas List!)
Over in The Cottage today, the World's Best Macaroni & Cheese!