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1
Preheat the oven to 350 degrees F.
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You will need eight 6-oz.
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ramekins, 1 1/2 inches deep.
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Have them set up on a sheet pan.
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Do not butter them.
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Put the apple slices, 2/3 c.
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sugar, salt, apple cider and lemon juice in a large saute pan.
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Cook over medium heat, stirring occasionally for about 10 minutes, or until the apples are soft.
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Set aside to cool.
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Mix the butter, 1 tbl.
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sugar, cinnamon and nutmeg together in a small bowl until smooth and everything is incorporated.
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12
Take 8 slices and cut out a round with a biscuit cutter to fit into the bottom of the ramekins.
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Butter each round with the spice butter and place, butter side down, into the bottoms of each ramekin.
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Butter the remaining slices, and with the long side of the bread to you, cut each slice into 3 pieces.
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Line the sides of each ramekin with the pieces, butter side toward the ramekin.
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Do not trim the pieces that stick up yet.
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Divide the apples among the ramekins, reserving 16 slices for garnish.
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Press them down lightly into the molds.
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Now, trim off any pieces of bread that stick up above the edge.
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Bake the charlottes for 15 to 20 minutes, or until the brioche is toasted.
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21
Unmold onto plates, garnish each one with two slices of apple, spoon creme anglais (see my cookbook) around the charlotte and serve with whipped cream on the side.
