FOR THE CREAM
1 1/2 cup whole milk (360 ml)
3 large egg yolks
1/4 cup all-purpose flour (45 g)
1 pinch of salt
1 tablespoon grated lemon zest
FOR THE CHARLOTTE
16 slices of bread, crust removed
1 cup all-purpose flour (180 g)
4 teaspoons ground cinnamon
1/2 teaspoon nutmeg
5 green apples, peeled and cored (1 kg)
1/2 cup white grape puree
4 tablespoons unsalted butter at room temperature
FOR THE COATING
1/2 cup raspberry jam
1 tablespoon dark rum
FOR THE CREAM
1 1/2 cup whole milk (360 ml)
3 large egg yolks
1/4 cup all-purpose flour (45 g)
1 pinch of salt
1 tablespoon grated lemon zest
FOR THE CHARLOTTE
16 slices of bread, crust removed
1 cup all-purpose flour (180 g)
4 teaspoons ground cinnamon
1/2 teaspoon nutmeg
5 green apples, peeled and cored (1 kg)
1/2 cup white grape puree
4 tablespoons unsalted butter at room temperature
FOR THE COATING
1/2 cup raspberry jam
1 tablespoon dark rum
Prepare the cream: In a small saucepan over low heat, warm the milk until it reaches 180°F (when bubbles form around the edges)
In a separate bowl, whisk together the egg yolks and flour
Slowly pour in the warm milk, whisking constantly
Heat the mixture over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon
Remove from heat and let cool, covered with plastic wrap to prevent a skin from forming
Chill the cream in the refrigerator
Grease an 8-inch high loaf pan
Prepare the charlotte: Reserve the crusts of 9 slices of bread
Cut each slice in half lengthwise and line the sides of the loaf pan, overlapping them slightly
Cut out the remaining 7 slices of bread into apple-shaped pieces, about 5 inches wide
Line the bottom of the loaf pan with these pieces
With a sharp knife, cut off any excess bread and crusts into small cubes (they should fill about 3 cups). Reserve
In a large bowl, combine the flour, cinnamon, and nutmeg
Slice the apples into thin pieces and add them to the same bowl
Mix in the grape puree
Mix well
At the bottom of the loaf pan, spread out 1 1/3 cups of the apple mixture
Distribute the remaining meringue-topped butter pats evenly on top of the apple mixture, followed by a layer of bread cubes
Repeat this process three times
Bake in a moderate oven (180°C) preheated to 40 minutes or until golden brown
Remove from the oven and let cool completely
Assemble the coating: In a small saucepan over low heat, warm the raspberry jam with the dark rum, stirring constantly. Reserve
Serve the charlotte chilled, drizzled with the warmed jam mixture
408 calories per serving
