A Taste of Pennsylvania Cookbook

APPLE DAYApple Creme Crème Brulée´with a Caramelized Apple Cider Sauceand Candied Apple PeelsCRÉME BRULÉE:4 crisp apples5 egg yolks1⁄2 cup + 4 tsp. sugar1⁄2 tsp. vanillaPinch of cinnamonPinch of nutmeg6 oz. heavy creampresented by Autumn PattiChef Instructor, Harrisburg Area Community CollegeYields: 4 servingsCrème BruléePreheat the oven to 350˚F.Using a paring knife, cut around the top ofthe apple, with the knife point facing thecenter, to remove a funnel-shaped piece.Using a channel knife, remove strips fromthe outside peel if desired for appearance.Be careful not to remove the peel from thetop cut or the apple will not hold its shapewhen baked. Save these strips for thecandied apple peels. Using a melon baller,remove as much of the apple center asneeded to shape a cup for the custard. Besure not to go too deep or too close to theoutside so it will hold the custard.Place the apples on an ungreased sheet trayand bake for 10 minutes.Heat the heavy cream in a saucepot overmedium heat to a French simmer, justbelow boiling.In a stainless steel mixing bowl, combinethe yolks, sugar, vanilla, cinnamon, andnutmeg. Whisk to combine.Slowly temper the heavy cream into theegg mixture, pouring the hot cream slowlyinto the eggs while whisking constantly tocombine the two temperatures. Strain toremove any lumps.continued next page62WINE PAIRING Starr Hill Cranberry Bog