Caramelized apple-raisin charlottes with vanilla caramel sauce from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 272) by Joanne Chang and Christie Matheson

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Notes about this recipe

  • anya_sf on October 31, 2021

    I used a lean brioche and ran low on slices (not sure why I thought 8 would be enough for 3 charlottes), so I had to cobble together bits, including crust, to line the sides. They didn't look pretty, but still worked fine. The brioche didn't actually shrink much when baked. If I were making these for a dinner party, I'd use richer brioche. The apple filling only took 30 min to cook down - not sure if I should have cooked it longer. There was a little extra. The charlottes were delicious and not overly sweet, so the caramel sauce was nice with them, although creme anglaise would have been great as well (or both to be fancy).

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