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1
Melt butter in a roasting pan over medium heat on the stovetop.
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2
Cut apples in medium dice and add to butter.
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3
Add lemon juice, brown sugar, cinnamon and the seeds scraped from the vanilla bean.
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4
Stir well.
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5
Cook until apples soften and brown, and sauce thickens and caramelizes; 20-25 minutes.
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6
Meanwhile, preheat oven to 375F.
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7
Using a cookie cutter or the edge of a glass, cut 8 circles, of a size to fit the bottom of your ramekins, from 8 slices of the brioche.
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8
Cut the crusts off the remaining slices, and cut into rectangular pieces.
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9
Generously butter the inside of 4 1-cup ramekins, then sprinkle with sugar to cover and tap out excess.
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10
In a wide, shallow dish, beat together eggs, milk, sugar and cinnamon.
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11
Dip 4 circles in egg batter, then place in the bottoms of the ramekins.
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12
Dip 2 rectangles for each ramekin, then place around the outside of the ramekin.
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13
Fill with apple mixture.
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14
Dip remaining circles in egg batter and place on top of apples.
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15
Sprinkle each ramekin with a large pinch of granulated sugar.
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16
Refrigerate 2 hours before baking to allow charlottes to soak up the egg (this step may be skipped if you are in a hurry).
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17
Bake in preheated oven 20-25 minutes until puffed and golden brown.
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18
If tops brown too quickly, cover with a piece of foil.
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19
Cool 3-4 minutes, then run a thin knife around the edge of the ramekins and invert onto a serving plate.
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20
While charlottes bake, prepare sabayon sauce.
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21
Combine egg yolks, calvados, sugar, cinnamon, vanilla seeds and a spalsh of water in a heat safe bowl.
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22
Beat lightly to combine, then set bowl over a pot of boiling water.
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23
Continue to beat over heat until thick and frothy (you can use an immersion blender to do this).
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24
Serve sabayon poured over the charlottes.
