Apple sugar with crème fraîche

Name: apple sugar with crème fraîche
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: French
Ingredients: lemon cleaned up; 6 slices old white bread (casino), unpicked; 4 sweet apples eg royal gala or fuji; 100 g butter; 100 g sugar; 1 vanilla bean; 1 cup creme fraiche 125 ml

A tasty French recipe. The vegetarian dessert contains the following ingredients: lemon (scrubbed), old white bread ((casino), uncrusted), sweet apples (eg royal gala or fuji), butter, sugar, vanilla pod and crème fraîche (125 ml).

Ingredients

Kitchen Stuff

soufflé shapes, contents approx. 1 1/2 dl

Directions

Grate the yellow zest of the ½ lemon.
Cut the slices of bread in four.
Peel the apples, cut into 4 parts, remove the core and halve the parts.
Preheat the oven to 200 ° C.
Let the butter and sugar melt in a frying pan, stirring regularly.
Cut open the vanilla pod and scrape out the marrow with the tip of a knife.
Stir the marrow and the vanilla pod through the butter mixture.
Spread half over the bread and let the rest roast for 5 minutes on medium heat, until the butter mixture becomes light brown (= caramelize).
Stir in the apple pieces and the lemon rind and let it simmer for about 15 minutes, until most of the moisture has evaporated and the apple pieces are well done.
Scoop occasionally.
Remove the vanilla pod from the pan.
Line the bottom and wall of the molds roof-wise with bread; put the side with the butter mixture under.
Press well.
Spread the apple-butter mixture over the molds and press again well.
Cover the top with aluminum foil and bake the charlottes in the middle of the oven for about 30 minutes, until the bread is golden brown.
Stir the crème fraiche with a fork.
Remove the molds from the oven, remove the foil and cut off the sides of the charlottes with a knife.
Turn over on a plate and serve warm, with a generous scoop of crème fraîche..