1. Melt butter in a roasting pan over medium heat on the stovetop. 2. Cut apples in medium dice and add to butter. Add lemon juice, brown sugar, cinnamon and the seeds scraped from the vanilla bean. Stir well. Cook until apples soften and brown, and sauce thickens and caramelizes; 20-25 minutes. Meanwhile, preheat oven to 375°F. 3. Using a cookie cutter or the edge of a glass, cut 8 circles, of a size to fit the bottom of your ramekins, from 8 slices of the brioche. Cut the crusts off the remaining slices, and cut into rectangular pieces. 4. Generously butter the inside of 4 1-cup ramekins, then sprinkle with sugar to cover and tap out excess. 5. In a wide, shallow dish, beat together eggs, milk, sugar and cinnamon. Dip 4 circles in egg batter, then place in the bottoms of the ramekins. Dip 2 rectangles for each ramekin, then place around the outside of the ramekin. Fill with apple mixture. Dip remaining circles in egg batter and place on top of apples. Sprinkle each ramekin with a large pinch of granulated sugar. Refrigerate 2 hours before baking to allow charlottes to soak up the egg (this step may be skipped if you are in a hurry). 6. Bake in preheated oven 20-25 minutes until puffed and golden brown. If tops brown too quickly, cover with a piece of foil. Cool 3-4 minutes, then run a thin knife around the edge of the ramekins and invert onto a serving plate. 7. While charlottes bake, prepare sabayon sauce. Combine egg yolks, calvados, sugar, cinnamon, vanilla seeds and a spalsh of water in a heat safe bowl. Beat lightly to combine, then set bowl over a pot of boiling water. Continue to beat over heat until thick and frothy (you can use an immersion blender to do this). Serve sabayon poured over the charlottes. ---------------------------------------------------------------------------
Nutrition
Ingredients
