[Vegan Applesauce Caramel Mold — a warm or cold dessert]5
...Julia says...
This is a much lighter dessert than the apple charlotte, and also much easier to prepare...
...I guess it is...as it doesn't have all of the lining and toasting bits...
...so you start with apples...and basically make some applesauce...
...add some lemon zest, sugar and cinnamon...
...cook the 'applesauce' for about 20 minutes...then take it off heat and add some rum...(or cognac or apple brandy)
...then add in vegan egg, vegan butter, and vegan egg white...
...Julia uses one big mold...but I'm using individual ramekins...
...and they need to be lined with caramel...so make some
Vegan Caramel...
...and pour it into the ramekins...
...just enough in the bottom of each ramekin to cover...or all of it if you're using a big mold...
...turn the apple mixture into the caramel-lined mold...
...cover with lid or plate...
...and set in the saucepan with boiling water around the outside of the mold up to the level of the apple mixture...and put it in the oven...regulating the oven temperature to maintain water almost at the simmer...
...Julia recommends 1 to 1 1/2 hours for the large mold...but our small ramekins only took about half an hour...take them out and let them cool for 20 minutes or so...
...make some
VEGAN CRÈME ANGLAISE...
...remove the ramekins...
...and then I thought it was interesting that Julia gives instructions for the remaining caramel in the ramekins...
...she says to simmer the rum or brandy in the mold to dissolve any remaining caramel...
...and pour that over...
...we had ours warm...but Julia says it can be served cold...I don't think I would like it as well cold though...
...pour over the VEGAN CRÈME ANGLAISE...
...this was a really good dessert...almost like an apple pie pudding...we really enjoyed it...
Substitutions
Vegan milk
Vegan Butter
Vegan egg
Vegan egg white
recipe here:
Mastering the Art of French Cooking pp. 624-625...
Interesting....I would have never thought to do that with apples! Love, K
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