Caramelized Apples In Custard Sauce Recipes

CARAMELIZED APPLES IN CUSTARD SAUCE

Steps:

• For the sauce: Scald the milk in a heavy-bottomed saucepan.
• Blend the yolks and sugar thoroughly in a bowl with a wooden spoon and gradually stir in the hot milk.
• Return the mixture to the saucepan and stir over low heat until it thickens to the consistency of heavy cream.
• Do not boil or it will curdle.
• At once, strain the mixture into a bowl and stir in the vanilla.
• Place a piece of plastic wrap directly on the surface of the sauce and refrigerate for 30 minutes or until cold.
• Pare the apples, quarter them, and remove the stems and cores.
• Halve the quarters to make 32 apple wedges.
• Melt the butter in a large skillet and when it is foaming, add the apple wedges.
• Cook over a high heat for half a minute, then turn them over and sprinkle with the sugar.
• Cook another few minutes or until the sugar begins to caramelize, then remove the pan from the heat.
• Coat 6 dessert plates with some of the custard sauce and arrange 5 or 6 apple wedges, like the spokes of a wheel, on the sauce.
• Sprinkle delicately with cinnamon and serve immediately.

CARAMEL APPLE DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
• Spread apple pie filling in an even layer on the bottom of the pan. Drizzle caramel sauce evenly over apples. Sprinkle cake mix evenly over apples and caramel. Drizzle melted butter evenly over cake mix. Sprinkle evenly with chopped walnuts.
• Bake in the preheated oven until cake is golden brown and the filling is bubbling through to the top, 50 to 55 minutes. Let cool at least 15 minutes. Serve warm or at room temperature.

CARAMEL APPLE TART

Steps:

• For caramel sauce:.
• Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.
• For crust:.
• Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep chilled.
• For filling:.
• Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.
• Preheat oven to 375°F Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly.
• Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.

BEST EVER CARAMEL APPLE CRISP

Steps:

• Preheat oven to 350 F (175 degree C).
• In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
• In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
• Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).