| 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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