Ingredients
Spiced Chiffon Muffins
- 1 cup cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon fine sea salt
- 6 tablespoons lukewarm water
- 1 teaspoon vanilla extract
- 1/2 cup (packed) golden brown sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 large egg whites, room temperature
- 2 tablespoons sugar
Caramelized Winter Fruit
- 6 tablespoons (3/4 stick) unsalted butter
- 3/4 cup sugar
- 2 large Granny Smith apples (about 1 pound), peeled, quartered, cored, cut into 1/3-inch-thick slices
- 2 small Bosc pears (12 to 14 ounces total), peeled, quartered, cored, cut into 1/3-inch-thick slices
- 1 cup fresh or frozen cranberries
Custard
- 2 cups half and half
- 1/2 cup sugar
- 4 large egg yolks
- 1/4 teaspoon fine sea salt
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter
- 6 tablespoons apple brandy (such as applejack or Calvados) or poire Williams (clear pear brandy), divided
Description
These Individual Desserts Feature Layers Of Tender Spiced Chiffon Muffins; A Mix Of Caramelized Apples, Pears, And Cranberries; And A Rich Custard Laced With Apple Brandy.
Bon Appetit Magazine
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