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chicken pot pie recipe
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APPLE BRIOCHE CALVADOS CAKE |
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Cake |
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2 1/2 C. sugar
4 pounds granny smiths, peeled
4 C. milk
6 eggs
2/3 C. sugar
3 Tbsp. calvados brandy
1 pound brioche; cut 1 inch thick
1 C. butter
1 C. sugar
1 pound granny smiths, peeled; thin |
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Cook 2-1/2 C. sugar in large heavy skillet over low heat until dissolved, without stirring, swirling pan occasionally. Add 4 pounds apples and cook until tender and lightly caramelized, about an hour. Cool. Scald milk. In a bowl, whisk together eggs, 2/3 C. sugar and Calvados. Whisk mixture into milk. Place brioche in a flat pan just large enough to hold it and pour milk/egg mixture over it. Let set long enough so the brioche absorbs it all. Melt 1 C. butter in a large skillet over medium high heat. Add brioche in batches and brown well on both sides. Butter an 8 inch springform pan. Using 3/4 of brioche, line bottom and sides of pan. Spoon cooked apples atop brioche. Cover apples with remaining brioche. Top with a plate and weight with a small can of something-orother from your C.board. Refrigerate at least 3 hours, or overnight. When almost ready to serve, cook the last 1 C. sugar in a heavy skillet over low heat until dissolved, swirling pan occasionally. Increase heat to medium, add apples and cook until lightly caramelized, about 25 minutes. To serve, remove sides of springform pan. Top with hot apples and garnish with either rich vanilla ice cream or lightly sweetened whipped cream. |
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