Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Caramel Apple Mille-Feuille with Creme Anglaise
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- Level: Advanced
- Total: 6 hr (plus overnight refrigerating)
- Active: 1 hr 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 431
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 4 g
- Sugar
- 61 g
- Protein
- 4 g
- Cholesterol
- 141 mg
- Sodium
- 173 mg
- Level: Advanced
- Total: 6 hr (plus overnight refrigerating)
- Active: 1 hr 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 431
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 4 g
- Sugar
- 61 g
- Protein
- 4 g
- Cholesterol
- 141 mg
- Sodium
- 173 mg
Ingredients
For the Apple Mille-Feuille:
For the Crème Anglaise:
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Directions
- Make the apple mille-feuille: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper; set aside. Lightly spray a 9-by-5-inch loaf pan with cooking spray and line with parchment paper, leaving an overhang on two opposite long sides; set aside. Bring 3/4 cup sugar and 1/4 cup cold water to a simmer in a medium saucepan. Cook over medium-high heat, swirling the pan occasionally, until amber in color, 4 to 5 minutes. Carefully pour the hot caramel into the prepared loaf pan, tilting the pan until the caramel reaches an inch up the sides. Set aside to cool and harden.
- Meanwhile, rub the remaining 3/4 cup sugar, the salt, cornstarch and vanilla seeds between your fingers in a medium bowl to distribute the vanilla. Peel the apples. Thinly slice on a mandoline, less than 1/8 inch thick; rotate the apples as needed and continue slicing until only the core remains. (It’s OK if the apple slices are different shapes.)
- Shingle a thin layer of apples over the caramel in the pan without going up the sides. Sprinkle about 2 tablespoons of the sugar mixture evenly over the apples. Repeat layering apples and sugar until both are used, finishing with a layer of apples. Place the loaf pan on the prepared baking sheet and bake until a paring knife inserted into the middle goes in with no resistance, 1 1/2 hours to 1 hour 45 minutes. Transfer to a rack. Lay a small piece of parchment over the top of the loaf pan. Gently press another loaf pan on top of the parchment without pushing the juices out. Set aside at room temperature until cooled, about 2 hours. Remove the top pan, cover the apple mille-feuille and refrigerate overnight or up to 2 days.
- Make the crème anglaise: Whisk the milk, heavy cream, vanilla seeds, both reserved vanilla pods and 1/4 cup sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture starts to bubble around the edges, 5 to 6 minutes. Whisk the remaining 1/4 cup sugar, egg yolks and salt in a medium bowl until smooth and lightened in color. Slowly whisk 1/2 cup of the hot milk mixture into the beaten yolks, then pour back into the saucepan. Cook over medium-low heat, stirring constantly with a rubber spatula, until the custard thickens to the consistency of gravy, 8 to 10 minutes. Strain through a fine-mesh strainer set into another medium bowl. Place the bowl of custard into a larger bowl filled with half ice and half water and stir occasionally until the custard is completely chilled. Transfer to an airtight container and refrigerate up to 2 days.
- Two hours before serving, uncover the loaf pan and carefully invert onto a platter. Discard the parchment and set aside at room temperature. When ready to serve, bring a medium saucepan with an inch of water to a simmer over medium-high heat. Transfer the crème anglaise to a heatproof bowl and set over the simmering water (do not let the water touch the bottom of the bowl). Reduce the heat to medium-low and stir the crème anglaise constantly until warm, 5 to 6 minutes.
- To serve, cut the apple mille-feuille into 1/2-inch-thick slices and serve with a drizzle of warm crème anglaise. Top with toasted almonds.
