Apple crème caramel with fig sauce

Name: Apple crème caramel with fig sauce
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 8
Ingredients: Fresh liquid cream 0.625 cup; Vanilla bean ½; Eggs 4; Egg yolks 1; Sugar 0.6 cup; Whole milk 2 cups; Fuji Apples 1 lb; Sugar 4 tbsp; Water 0.42 cup; Sugar ¾ cup; Figs whites 300; Brown sugar 4 tbsp; Red wine 0.42 cup; Lemon peel ½

289

Calories per serving

Energy Kcal 289
Carbohydrates g 42.9
of which sugars g 42.9
Protein g 6.7
Fats g 9.2
of which saturated fat g 4.54
Fiber g 2
Cholesterol mg 154
Sodium mg 77

Difficulty: Average
Prep time: 45 min
Cook time: 1 h 15 min
Makes: 8 pieces

PRESENTATION

The crème caramel has always been one of the most loved spoon desserts, not only in Italy but also internationally. Today, we have chosen to revolutionize the classic recipe, not because it isn't perfect, but to give it a touch of brio and bring something truly innovative to your tables! We present to you the apple crème caramel with fig sauce! We couldn't have chosen better fruits: the Fujion apple is an ideal variety for cooking, while the fig sauce will give the dessert a special sweetness. A combination of very sophisticated and balanced flavors thanks to the slightly bitter aftertaste of the caramel. Make this fantastic Fujion apple crème caramel with fig sauce yourself, there's no better way to beautifully end a dinner and you'll conquer your guests' palates in a flash!

INGREDIENTS

289

Calories per serving

Ingredients for 8 molds of 130 g: Fresh liquid cream 0.625 cup (150 g); Vanilla bean ½; Eggs 4; Egg yolks 1; Sugar 0.6 cup (120 g); Whole milk 2 cups (450 g)

for the apple puree: Fuji Apples 1 lb (460 g); Sugar 4 tbsp (50 g); Water 0.42 cup (100 g)

for the caramel: Sugar ¾ cup (150 g)

for the fig sauce: Figs 300 - whites; Brown sugar 4 tbsp (50 g); Red wine 0.42 cup (100 g); Lemon peel ½

Preparation

How to prepare Apple crème caramel with fig sauce

To prepare the Fujion apple crème caramel with fig sauce, start by making the base mixture. Pour the milk, cream, seeds, and half a vanilla bean into a saucepan 1; bring it to a simmer, then turn off the heat and let it infuse. In the meantime, wash the apples, cut them into wedges 2, peel them, and cut them into cubes 3.

Transfer them into a saucepan along with the water and sugar 4. Let them cook over moderate heat, stirring often 5; it will take about 15 minutes 6.

Once the apples have softened, pour them into the glass of an immersion blender and blend them 7 until you get a puree 8. At this point, mix eggs and sugar in a bowl 9, stirring quickly with a whisk until you get a homogeneous mixture.

Strain the milk and cream mixture directly into the bowl with the eggs 10, mix with a whisk 11, and also incorporate the apple puree 12.

Now take care of the caramel: place a pot on the stove, pour in the sugar a little at a time 13 and let it melt 14 and brown 15 over low heat. Do not stir the sugar during this phase of preparation, but only rotate the pot.

Pour the caramel thus obtained at the bottom of the molds 16, let it solidify at room temperature, and finish filling the molds with the base mixture 17. Place them inside a baking dish and add boiling water 18 until it covers a third of the mold.

Bake in a preheated static oven at 356°F for about 60 minutes. Then take out the crème caramel, let them cool, and place them in the refrigerator for about 3 hours. At this point, make the fig sauce: peel them 20 and cut them into pieces 21.

Transfer them into a saucepan along with the brown sugar 22, let it melt over low heat and add the red wine 23. Also, add the finely grated lemon zest 24 and stirring often, cook it all for another 10 minutes.

Blend the obtained compote with an immersion blender 25 until you get a smooth sauce 26. When serving, flip the crème caramel onto a small plate. To extract it, simply detach the parts of the cream from the mold, helping yourself with a small knife, and flip it. All that's left is to serve your apple crème caramel with fig sauce 27.

Storage

Store your apple crème caramel for a maximum of 1-2 days in the refrigerator!

Tip

If the apple crème caramel is very cold, leave it at room temperature for about 20 minutes before serving! This way it will easily detach from the mold!

For the translation of some texts, artificial intelligence tools may have been used.