Surprise your loved ones with an original cream brulee dessert with spicy aroma of cinnamon and nutmeg baked directly in bowls from apples, which are finally watered with caramelized sugar. Pick large, strong apples, peel them halfway, and scrape the core, and fill the resulting cavity with tender cream of sour cream, egg yolks, brown sugar and spices, which, together with a baked apple, will fill your house with fantastic ароматом. 
Time: 2hour. Difficulty: easy Quantity: 4 stuffed apples In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 apples of strong varieties, for example, Mutsu, Granny Smith, or Red Gala
- 1.5 tbsp. sour cream
- 6 large egg yolks
- 6 tbsp. l brown sugar
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tbsp. granulated sugar
- 1 tbsp. l lemon juice
Recipes with similar ingredients: apples, lemon juice, eggs, sour cream, nutmeg, cinnamon
Recipe preparation:
- Preheat the oven to 175 ° C.
- Peel only the top half of each apple. WITH Using a watermelon spoon, cut the cores of apples (be careful not to cut through the apples) and a little apple pulp to make room for cream. Walls of apples should stay about 2 cm thick. Put the apples in a mold for baking.
- Combine the whisk with sour cream, egg yolks, brown sugar, vanilla, cinnamon and nutmeg and stuff each with this mixture apple to the very top, but so that the filling does not spill out of apples (at excess cream may remain depending on the size of the apples). Pour 1 cm of boiling water around the apples, and then cover freely foil shape. If necessary, you can insert in apples toothpicks so that the foil does not touch the cream.
- Bake apples for 25 minutes, then remove foil and bake more about 10 minutes until the cream is ready. Cool apples in form, then put on a plate and refrigerate to cream froze for at least 3 hours. When cooled, apples may come out some juice.
- To finish the dessert, put the apples on the wire rack, Set above a parchment covered with parchment paper. Mix in a pan granulated sugar, lemon juice and 3 tbsp. l water and on bring to a boil over high heat. Keep boiling sugar, don’t stirring it and occasionally wetting the walls of the pan with water until the caramel will not turn amber. Remove the pan from the stove and gently pour apples with hot caramel so that they are evenly and completely covered with a thin layer. Leave on for 10 minutes. set, and then transfer apples to a serving dish and serve.
- Apples should ideally be served immediately after caramel will harden, but they can be prepared 2 hours earlier. Themselves baked apples can be baked a day ahead and stored in the fridge.
