Roasted Apples with Bourbon Crme Anglaise
Indulge in the warm, autumnal flavors of Roasted Apples with Bourbon Crème Anglaise, a dessert that brings together caramelized, tender apples and a lusciously smooth, bourbon-infused custard sauce. Perfectly spiced with cinnamon and brushed with a buttery brown sugar glaze, these roasted apple halves feature a delightful balance of sweetness and richness. The velvety crème anglaise, made from a blend of cream, egg yolks, vanilla, and a hint of bourbon, adds a sophisticated touch that takes this dessert to the next level. Serve these elegant baked apples as a comforting fall treat or an impressive finish to any dinner party, and don’t forget an optional sprinkle of cinnamon or a scoop of vanilla ice cream for ultimate indulgence. This easy yet refined recipe is sure to become a seasonal favorite for apple lovers and bourbon enthusiasts alike!
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Recipe Information
Ingredients
- 4 whole Apples (such as Honeycrisp or Granny Smith)
- 4 tablespoons Unsalted butter
- 3 tablespoons Brown sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1.5 cups Heavy cream
- 0.5 cups Whole milk
- 4 large Egg yolks
- 3 tablespoons Granulated sugar
- 2 tablespoons Bourbon
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 375°F (190°C).
Wash, core, and halve the apples, leaving the skin on for structure and added flavor.
Arrange the apple halves cut-side up in a baking dish.
In a small saucepan over low heat, melt the unsalted butter. Stir in the brown sugar, ground cinnamon, and vanilla extract until combined.
Brush the butter-sugar mixture generously over the apple halves.
Roast the apples in the preheated oven for 30-35 minutes, or until they are tender and caramelized. Baste the apples with the juices from the dish halfway through roasting.
While the apples are roasting, prepare the bourbon crème anglaise. In a medium saucepan, combine the heavy cream and milk. Place over medium heat and warm the mixture until small bubbles form around the edges, but do not boil.
In a medium bowl, whisk together the egg yolks and granulated sugar until pale and thickened.
Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the sauce thickens enough to coat the back of the spoon (about 5-7 minutes). Do not let it boil.
Remove the crème anglaise from heat and stir in the bourbon and salt. Strain the sauce through a fine-mesh sieve into a bowl to ensure a smooth texture. Cover and keep warm or refrigerate if serving later.
To serve, place two roasted apple halves on each plate and drizzle generously with the bourbon crème anglaise. Optionally, garnish with a sprinkle of cinnamon or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 27.5 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 40.5 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 85 mg | 7% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
