Apple & Raisin Diplomate Recipe
Madagascar Vanilla Bean Crème Brulee Batter Crème Anglaise
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Ingredients
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Crème Brulee Batter
Crème Anglaise
Apple & Raisin Filling
Method
Crème Brulee Batter
- 1
Prepare the Cream Mixture
In a medium saucepan, combine the heavy cream and whole milk. Split the vanilla bean lengthwise, scrape the seeds into the saucepan, and add the pod.
- 2
Heat the Mixture
Place the saucepan over medium heat and heat the mixture until it begins to simmer, stirring occasionally.
- 3
Whisk Egg Yolks
In a bowl, whisk together the egg yolks and granulated sugar until pale and thick.
- 4
Combine the Mixtures
Once the cream mixture is hot, gradually pour it over the egg yolk mixture while whisking continuously to temper the yolks.
- 5
Add Cornstarch
Whisk in the cornstarch until fully combined. Strain the mixture through a fine mesh sieve into a clean bowl.
- 6
Chill the Batter
Cover and refrigerate the batter for at least 2 hours or until completely chilled.
Crème Anglaise
- 7
Combine Cream and Milk
In a small saucepan, combine the heavy cream and whole milk with granulated sugar.
- 8
Heat the Mixture
Heat over medium heat until the mixture is hot, but not boiling.
- 9
- 10
Tempering the Yolks
Gradually pour the hot cream mixture into the egg yolks while whisking continuously to prevent curdling.
- 11
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
- 12
Add Vanilla Extract
Remove from heat and stir in the vanilla extract. Strain through a fine mesh sieve to remove any coagulated bits.
Apple & Raisin Filling
- 13
Prepare the Apples
Peel, core, and dice the apples into small pieces.
- 14
Cook the Filling
In a skillet, melt the butter over medium heat. Add the diced apples, raisins, cinnamon, lemon juice, and brown sugar. Cook until the apples are tender and the mixture is caramelized.
- 15
Cool the Filling
Remove from heat and let the filling cool slightly before using it in the diplomate.