| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Clprime1 | 1 | servings |
INGREDIENTS
| 1 | Loaf brioche | |
| 1 1/2 | lb | Apples; peeled, cored and |
| ; sliced into | ||
| ; 1/21/2-inch slices | ||
| 2 | tb | Sugar |
| 3 | tb | Butter |
| 2 | c | Mascarpone |
| 1 | tb | Grated lemon zest |
| 3 | tb | Powdered sugar for dusting |
| Maple syrup | ||
| 5 | Egg yolks | |
| 3 | c | Heavy cream |
| 2 | ts | Calvados |
| 1/4 | ts | Ground cinnamon |
| 1/8 | ts | Ground nutmeg |
| 1/8 | ts | Ground clove |
INSTRUCTIONS
BRIOCHE CUSTARD Whisk together yolks with cream, add remaining ingredients. Set aside. Saute apple slices in 3 tablespoons butter until just tender, about 3 to 4 minutes, sprinkle with sugar and grated lemon zest. Cut Brioche into 2-inch slices. Cut each slice sideways 2/3 of the way through to create a pocket. Spread mascarpone mixture on top and bottom of pocket. Put 1/6 of the apples in pocket and press to close. Submerge each slice stuffed brioche in the custard. Saute in butter in a medium skillet over medium high heat until browned on both sides. Place in 400 degree oven for 3 minutes. Serve with powdered sugar and maple syrup. Converted by MC_Buster. Per serving: 3557 Calories (kcal); 327g Total Fat; (80% calories from fat); 30g Protein; 143g Carbohydrate; 2135mg Cholesterol; 657mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 6 1/2 Fruit; 63 1/2 Fat; 1 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0047 Converted by MM_Buster v2.0n.
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