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Apple Cinnamon Charlotte

Prep Time20 minutes
Cook Time1 hour 10 minutes
Servings: 4 servings

Ingredients

For the apples:

  • 4 tablespoons butter
  • 4 granny smith apples peeled, cored, and diced
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons fresh lemon juice
  • ½ cup light brown sugar
  • ¼ teaspoon ground cinnamon

For the brioche vessel:

  • 20 slices brioche crust removed
  • 4 tablespoons sugar divided
  • 2 large eggs
  • cup whole milk
  • 1 tablespoon ground cinnamon
  • teaspoon salt

For the cinnamon sabayon:

  • 6 large egg yolks
  • ½ cup light brown sugar
  • ¼ cup amaretto liquor
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla bean paste
  • teaspoon salt

Instructions

For the apples:

  • Add butter to a large skillet set over medium heat. Once the butter is melted and foaming, add apples, vanilla bean paste, lemon juice, sugar, and cinnamon. Stir to combine and cook until softened but still tender and most of the liquid is evaporated, about 25 minutes. Set aside.

For the brioche vessel:

  • Using the top of an 8-ounce ramekin, cut out a circle from one slice of brioche. Repeat another 7 times. These will be the tops and bottoms of your charlottes. Slice the remaining 12 slices in half. These will be formed into the sides of the charlotte.
  • Preheat oven to 375 degrees. Grease and sugar 4 8-ounce ramekins. You will use 2 tablespoons of sugar for this. Place ramekins on a baking sheet and set aside.
  • Make the batter by whisking eggs in a medium bowl with milk, last 2 tablespoons of sugar, salt, and cinnamon. Grab the baking sheet with the ramekins. Dip one circle into the batter quickly and let the excess drip off. Place into the bottom of one greased and sugared ramekin. Repeat with the other 3 ramekins. Next, take one rectangle of brioche and dip into the batter, letting the excess drip off. Lay the rectangle along the side of the ramekin to form the walls. Repeat with 1 or 2 more slices, so that the wall is complete. Repeat with the other 3 ramekins.
  • Fill each brioche vessel with about ⅔ cup of cooked apples, making sure to fill to the top. Dip remaining circles of brioche into batter, letting the excess drip off. Place on top of the apples and firm press down to seal them inside. Top brioche with more sugar.
  • Bake charlottes in the center of the oven until the tops are toasted, golden brown, and the apple juices are bubbling around the sides, about 30 minutes. Remove from oven and let cool for 10 minutes. Slice a knife around the sides to release the charlotte and then flip onto a plate. Serve with cinnamon sabayon (recipe below).

For the cinnamon sabayon:

  • Set a double boiler (mixing bowl sitting on top of saucepan of bowling water) over low heat. Add egg yolks, sugar, amaretto, cinnamon, vanilla, and salt to the bowl on top of the double boiler. Whisk constantly until mixture starts to lighten, turn fluffy, and double in size. This will take about 8-10 minutes. Remove from heat and serve with baked apple cinnamon charlottes.

Notes

Recipe adapted from Tyler Florence