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    Teacup Apple Charlottes

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    Teacup Apple Charlottes are layered with soft ladyfingers, vanilla custard and tender spiced apples. Make them ahead for an elegant Thanksgiving Day dessert.

    I hope you won’t mind the many apple desserts I have on the agenda this month. I’m trying to use the bounty that my mom brought me from her trip to an orchard. It’s been fun to think up new ways to use them, and this recipe is one I loved instantly!
    This Teacup Apple Charlottes recipe is my riff on the British classic. The original is made with buttered white bread that lines a pudding tin, then it’s filled with cooked apples and served with a sweet sauce and whipped cream. This version isn’t quite as elaborate, and presented in teacups!

    Creamy custard.
    Begin by making a crème patissiere. Making this always feels special because it tastes so indulgent. It’s one of my favorite pastry elements. I usually break out the vanilla bean paste or split half a vanilla bean and scoop the seeds into the custard. If you don’t have those on hand, just use vanilla extract. The result will still be lovely.
    Cover the surface of the custard with plastic wrap so it doesn’t develop a skin. Refrigerate it until you’re ready to assemble. One important note: Crème patissiere should be thick enough to hold in a spoon. This is not a sauce, it’s a custard. Be sure you cook it until thickened.

    Next, bubble up some sugar and water together in a skillet – just until the edges start to caramelize. You can see here it’s lightly golden and ready for the next step.

    Have the apples ready to pour in at a moment’s notice. Caramelization happens quickly, and requires a watchful eye. The caramelized edges may seize up a little when the apples are added but this is normal.

    Punch up the flavor!
    Immediately pour in the juice of one orange and some apple brandy, if you have it. I did not have this on hand, so I added a little boiled cider to the mixture. Stir, stir, stir. You may see little clumps of caramelized sugar lurking about. Keep stirring while cooking and they’ll dissolve in the acidic juice of the orange.

    Cook the apples down until most of the moisture has evaporated, and the apples are golden brown and shiny with syrup.

    Prep the teacups.
    Line six teacups with ready-made soft lady fingers standing upright. You can find these at most grocery stores in the bakery aisle. This is a wonderful shortcut without compromising flavor.

    Pipe or spoon the pastry cream into the bottoms of the cups, about 1/3 of the way full.

    Next, spoon in the apples. Aim for equal parts crème patissiere and apples for a nice balance. The apples are a little sharp, especially if you use Granny Smith apples.

    Whipped cream can be served on the side, but I think the desserts look best presented with a big dollop on top.

    I could see these being served as a fun ending to Thanksgiving dinner, and the components can be made ahead. I’m always for a low stress dessert, especially when entertaining a houseful of people.

    Teacup Apple Charlottes

    Heather Baird

    This recipe is my riff on the British classic, Apple Charlotte. This slightly less involved version is served in a teacup, layered with crème patissiere, and topped with freshly whipped cream. See the recipe notes for instructions to make them ahead.

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    Prep Time 20 minsCook Time 15 minsTotal Time 35 mins

    Course DessertCuisine American, British

    Servings 6

    Equipment6 oz. teacups (6)
    Ingredients US CustomaryMetric Crème patissiere2 tablespoons cornstarch1 cup whole milk1 egg2 egg yolks6 tablespoons granulated sugar2 tablespoons unsalted butter1 teaspoon vanilla extractPinch of saltSpiced apples1/2 cup granulated sugar3 tablespoons water6 Granny Smith apples peeled cored and chopped into 1/2 inch pieces2 tablespoons apple brandy or boiled apple cider1/4 cup orange juice from 1 large orange1/2 teaspoon ground cinnamon2 tablespoons unsalted butterCrème chantilly2/3 cup heavy cream2 tablespoons granulated sugar1/2 teaspoon vanilla extractAssembly36 ready-made soft lady fingers about 1 1/2 packagesGround cinnamon for garnish
    Instructions Crème patissiereIn a small bowl, dissolve the cornstarch in 1/4 cup of the milk. Beat the whole egg, then the yolks, one at a time, into the cornstarch mixture.In a saucepan, combine the remaining 3/4 cup milk and the sugar; bring to a boil whisking constantly. While whisking the egg mixture, slowly pour 1/4 of the hot milk into it, to temper the eggs. Return the remaining milk in the saucepan to medium-low heat.Pour the hot egg mixture into the saucepan in a thin stream, whisking, so as to not scramble the eggs. Whisk constantly until the mixture begins to boil. Remove from the heat and whisk in the butter and vanilla; stir in the salt.Pour the pastry cream into a bowl and press a sheet of plastic wrap directly on the surface so it does not form a skin. Cool to room temperature. Refrigerate until ready to use.Spiced applesPlace the sugar and water into a saucepan set over medium heat. Cook gently until the sugar has dissolved and turns lightly golden at the edges. Immediately pour in the chopped apples, add the apple brandy or boiled cider, orange juice, cinnamon, and butter. Stir together briskly. The caramel may seize when the apples are added; this is normal. Keep stirring until lumps have disappeared. Cook uncovered over medium high heat. Cook for 10 minutes, or until all of the liquid has evaporated and the apples are fork tender. Remove from the heat and set aside to cool.Crème ChantillyPour the heavy cream into the bowl of an electric mixer fitted with the whip attachment. Whip the cream on high until it starts to thicken. Add the sugar and vanilla extract. Whip until stiff peaks form.Use immediately, or store in the refrigerator until ready for use.AssemblyPlace six 6 oz. teacups on a baking sheet or tray. Line each teacup with six soft ladyfingers standing upright. Spoon or pipe the pastry cream into the bottoms of the teacups, about 1/3 full. Add an equal amount of spiced apples on top.Add dollops of Chantilly cream on top of each cup. Sprinkle with pinches of cinnamon and you’re ready to serve!
    NotesWhat to expect:
    The pastry cream balances the flavors of tart granny smith apples. The lady fingers are soft and cake-like.
    Patience and a watchful eye are both required for the caramel portion of the apple recipe. Be careful not to burn the sugar, and don’t try to multitask during this step.
    The orange juice in the apple recipe really brightens the apple flavor. Use freshly orange juice squeezed from one large orange.
    To make these ahead, assemble the lady fingers, pastry cream, and apples in the teacups. Cover each cup with plastic wrap and refrigerate until ready to serve. Just before serving, top with the whipped cream and sprinkle with cinnamon. 

    Keyword creme chantilly, creme patissiere, espresso pastry cream, soft lady fingers, spiced apples

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    • in Recipes

      Pumpkin Spice Bread Pudding with Maple Toffee Sauce

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      Celebrate the arrival of fall with this seasonal take on everyone’s favorite comfort food. Pumpkin Spice Bread Pudding is light and custardy while Maple Toffee Sauce sweetens it with butter and brown sugar notes.

      Fall doesn’t officially begin until next week, but it’s already arrived in my kitchen. Recently I’ve been seeking out the coziest, most delicious fall comfort foods that will fit all occasions. This Pumpkin Spice Bread Pudding is a perfect example. It’s simple and causal enough for a weekday bake, but also totally holiday dinner-worthy. The Maple Toffee Sauce really makes it special.

      Start this recipe with a loaf of soft brioche. Cube it up or tear it into bite-size pieces.

      Whisk together the custard ingredients and add a whole can of pumpkin puree to the bowl. When buying canned pumpkin, read he label carefully to make sure you’re buying pumpkin puree and not pumpkin pie filling – been there!

      Stir in the brioche and toss to coat. Brioche is soft and cottony, and will do a good job of soaking up all that delicious pumpkin spiced custard.

      Pour it all in a 2 quart shallow baking dish and cover with plastic wrap. Refrigerate for about an hour.
      You could also use French bread in this recipe, but it has a denser texture. So, if you use it instead of brioche, plan on letting it soak for at least four hours or overnight.

      The toffee sauce is so easy to make. Use English brickle toffee bits, which can be found next to the chocolate chips in most US grocery stores. You’ll stir them together with butter and maple syrup until melted, then whisk in evaporated milk. The sauce adds some sweetness and buttery toffee flavor to this pudding.

      You just can’t get any cozier than this, friends! It’s a lovely dessert, but I’ll admit to having this for breakfast a few mornings in a row. It’s a decadent way to start the day, and could be a nice breakfast offering if you’re having overnight guests for Thanksgiving this year.

      Bread pudding is often my go-to dessert for family gatherings and holiday dinners (like this one, which is over-the-top in the best way possible!). And who doesn’t love something you can make ahead?
      Pumpkin Spice Bread Pudding with Maple Toffee Sauce will be in heavy rotation at my house this season. I hope you’ll love it as much as we do!

      Pumpkin Spice Bread Pudding with Maple Toffee Sauce

      Heather Baird

      Bread pudding gets a fall twist with pumpkin puree and spices. It’s simple to assemble and casual enough for a weekday treat, but also fitting for a holiday dinner. Serve it warm with scoops of ice cream for an extra-indulgent treat.

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      Prep Time 10 minsCook Time 35 mins1 hour chill time 1 hrTotal Time 1 hr 45 mins

      Course DessertCuisine American

      Servings 8

      Equipment2 quart shallow baking dish
      Ingredients US CustomaryMetric Pumpkin bread pudding1 1/2 cups half and half1/2 cup evaporated milk3 eggs1/2 cup packed brown sugar1/2 cup granulated sugar1 1/2 teaspoons pumpkin pie spice1 1/2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg2 teaspoons vanilla extract15 oz. can of pumpkin puree14 oz. loaf brioche bread cubed1/2 cup golden raisins optionalMaple toffee sauce
      Instructions Pumpkin bread puddingGrease a 2-quart shallow baking dish with cooking spray.Combine the half and half, milk, eggs, sugars, spices, and vanilla in an extra-large bowl and whisk to combine. Whisk in the pumpkin puree. Add cubed brioche, and toss to coat them in the mixture. Stir in the raisins, if using. Pour mixture into prepared baking dish. Cover and chill for at least one hour before baking.Preheat oven to 350 F.Remove bread pudding from refrigerator, and bake uncovered 35-40 minutes, or until set in the center. Test with a knife inserted in the center of the pudding. It will come out clean when done. Place the pan on a wire rack and let cool slightly, about 15-20 minutes before serving.Maple toffee sauceWhile the bread pudding cools, prepare the sauce. Combine the butter, maple syrup and toffee over medium high heat. Cook until the toffee begins to melt, then gradually whisk in the evaporated milk. Cook while whisking until the mixture is consistent. There will be a few bits of almonds from the brickle floating in the syrup, so expect this. Transfer to a small serving pitcher and let cool.Serve the bread pudding warm with a generous drizzle of warm maple toffee sauce.
      NotesBits O’ Brickle is a baking ingredient that can usually be found in grocery stores in the baking aisle beside the chocolate chips. Or order it online.
      French bread can be used in place of the brioche. It will need more time to soak up the custard due to its firmer texture, so plan on refrigerating it for 4 hours, or overnight before baking.

      Keyword bits o’brickle, brioche, pumpkin puree, pumpkin spice, toffee sauce

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