Desserts/ Recipe

Caramelized Apple Cinnamon Pot de Creme

Happy Monday my loves!
 
whipping cream
Big news today. Huge news, in fact. Life changing news. Oh yes.
 
Here it is: I’ve given my notice at my job. After 6 long months working for a multi-national investment firm, I’ve quit.
 
caramelized apple pudding
Those of you who know me know I’m about as opposite from the corporate life as can be. Opposite. But in moving to Toronto I thought I might be able to turn over a new leaf in the concrete jungle that is the financial district. 
 
Yeah. That didn’t work out so well. I don’t know what the hell I was thinking.
 
dessert idea
I suppose you can take the girl out of Vancouver Island, but you can’t take Vancouver Island out of the girl. I’m still all about the small scale. The simple living. The indie-boutique store. And not wearing shoes. Fuck shoes. I hate shoes.
 
Instead, I’m going into business for myself. With myself. And hopefully with you. 
 
I’ve opened my own social media management firm. And by firm, I mean me. Little old me. Though if I keep eating the recipe I’m celebrating with below, I won’t be too little for too long. 
 
I specialize in community management and consulting, with a little blog design on the side. My new website – ohksocial – will tell you more. Take a peek and let me know what you think. I’d love to hear your thoughts!
 
pot de creme
And shameless self promotion right here: do YOU need help with your social media accounts? Know someone who does? Want to help support an indepdendent social media artist? Email me and we’ll talk. We’ll be social. Because getting your brand and your voice out there is all about the social.
 
Right! Celebrating! How about some creamy, oozy, comforting caramelized apple cinnamon pot de creme? Drooooooling!

Caramelized Apple Cinnamon Pot de Crème

Yield 4 servings

Ingredients

  • 2 Ambrosia Apples, cored and sliced.
  • 1 Tbsp Butter.
  • 2 Cup Heavy Cream.
  • 6 Egg Yolks (save the whites for breakfast the next morning!).
  • 2 Tbsp Preferred Sweetening Agent (i.e. sugar, honey, agave nectar).
  • 1 Tsp Pure Vanilla Extract.
  • 1 Tbsp Ground Cinnamon.

Instructions

  1. Place the butter in a medium sized saucepan over medium-low heat. When the butter sizzles, add the sliced apples. Saute until golden and gooey, stirring often - approx. 25 minutes. Remove from the pan and set aside. Place 4 oven-safe ramekins into a square baking dish and lay a few apples in the bottom. Set aside. Wipe out the pot.
  2. Preheat oven to 300 degrees F & bring a kettle of water to a boil.Heat the cream, cinnamon and vanilla extract in that same saucepan over medium heat until small bubbles form around the edge of the saucepan, stirring very often.
  3. Meanwhile, beat the egg yolks and sugar with an electric hand mixer on medium-high speed until pale and light, approximately 2 minutes. Whisking the yolk/sugar mixture constantly, drizzle the hot cream/spice mixture into the bowl.
  4. Divide the custard among the 4 ramekins. Pull out the rack of the oven and set the baking dish on it. Pour boiling water into baking dish until it comes halfway up the sides of the ramekins. Carefully slide the rack back into the oven and close the door; bake 30 minutes, until the center of each ramekin is barely set and wiggles slightly when shaken.
  5. Carefully move the baking dish to a rack and allow custards to cool to room temperature in the water bath. Cover each ramekin with plastic rap and refrigerate at least 2-3 hours or over night.
  6. Serve with some apple cinnamon biscotti or baked apple chips to scoop and perhaps a touch of whipping cream.
  7. Eat.

 

 
 

 

This post is linked up with The Creative Home Acre Hop; The Hearth & Soul Blog Hop via the 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show; Cast Party Wednesday; Frugal Days, Sustainable Ways; Whole Foods Wednesday; What’s in the Box?; Showcase Your Talent Thursday; Full Plate Thursday;

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If you’re into really good food cooked from scratch with fresh ingredients, drinks with a little somethin’ somethin’ and enjoying what you put in your mouth, this book is for you.

 

Julia Child famously commented, "I enjoy cooking with wine, sometimes I even put it in the food . . . ” Kristy Gardner has taken this idea to the next level in Cooking with Cocktails. Every recipe is touched with alcohol; the result is a punchy visual adventure with roots in Italian and French cuisine that demands enjoying meals with passion, with friends, and with alcohol.

 

Join the celebration of the very best that life has to offer—good friends, good food, good drink and great stories —with humor, delicious and inventive recipes, and mouth-watering photographs for each and every dish!

 

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28 Comments

  • Reply
    Stacy
    March 4, 2013 at 1:53 PM

    I love everything about this post – the pictures (so beautiful!!!), the recipe, and most importantly, that you just took a big leap in pursuit of your dreams! I am cheering you on, my friend! I’m your biggest fan! 🙂

    • Reply
      Kristy Gardner
      March 5, 2013 at 11:44 AM

      thank you darling!!! i know you are – i miss you so much. xoxo!!!

  • Reply
    April @ The 21st Century Housewife
    March 4, 2013 at 4:58 PM

    Congratulations on your new business! I’m on my way over to have a look now, and I’ll share this post everywhere to get the word out 🙂 And your gorgeous photographs of your Caramelized Apple Cinnamon Pot de Creme are such a lovely way to start Monday morning…the recipe sounds absolutely luscious. I’m joining Stacy in cheering you on in this new venture, and wishing you all the very, very best with it!

    • Reply
      Kristy Gardner
      March 5, 2013 at 11:45 AM

      april you are incredible!! i appreciate your support so much 🙂 i need it! haha.. xo!

  • Reply
    Sarah Moore
    March 4, 2013 at 6:42 PM

    Congratulations on making a choice that will keep your soul alive. I love reading your blog and your personal voice. It makes me happy to think of you staying true.

    Also yum.

    • Reply
      Kristy Gardner
      March 5, 2013 at 11:45 AM

      thank you Sarah!! i’m trying – my soul might be happy but unless it works it’ll be hungry too 😉

  • Reply
    Lindsey at NW Backyard Veggies
    March 5, 2013 at 12:55 AM

    Well.
    Get on with your fancy ass self.
    GOOD FOR YOU.
    Fuck the suits and fuck the corporate money making scheme. You will be so much happier out on your own!! I’m so happy for you. The best moment of my professional life was getting shit canned from my hospital job and becoming a contractor (ie, being my own boss). My life has completely changed for the better. I make more money, I’m relaxed, and I choose my work.
    With your new endeavors you and ONLY YOU decide if today is a shoe day or a no shoe day.
    YAY!!!!!

    • Reply
      Kristy Gardner
      March 5, 2013 at 11:46 AM

      amen, sister friend. it’s people like you that inspired me to make the choice. you make it work – you are fabulous. i too, can be at least a little fabulous. thank you thank you thank you 🙂

  • Reply
    Anonymous
    March 5, 2013 at 10:51 PM

    Looks good. Maybe I missed it, but wondering where the caramelized apples go. I’m thinking the bottom of the ramekins?

    • Reply
      Kristy Gardner
      March 10, 2013 at 9:01 PM

      very helpful. thank you. that’s been fixed. aye.

  • Reply
    eatingmybox
    March 7, 2013 at 3:13 PM

    Congratulations on your life change and good luck with your new business! How exciting! And the recipe looks amazing as well!

  • Reply
    kirsten@FarmFreshFeasts
    March 7, 2013 at 3:36 PM

    Kristy,
    Congratulations on your new venture!

  • Reply
    France@beyondthepeel
    March 7, 2013 at 6:15 PM

    I am soooo happy for you. Really. Really. Happy. For. YOU. Working for yourself can and will be one of the most challenging yet most rewarding things a person can do for themselves. But I don’t need to tell you that, I’m sure you already know. So Congrats a hundred times over. PS the site looks clean and professional and I love that your personality still shines through.

  • Reply
    Holli@scratchtreeouse
    March 8, 2013 at 5:11 AM

    Why do you have to make my mouth water so often? Seriously. I guess I have to stop reading blog posts around bedtime:) If only I could do it before making dinner!

    Congratulations! Super excited for your new venture. There is definitely a need for your business. After a pass through, I have to say, I want to see a photo of you up there:)

  • Reply
    Miz Helen
    March 8, 2013 at 10:59 PM

    Hi Kristy,
    I love your presentation for your Caramelized Apple Pot de Creme in the little fruit jar, it looks delicious. Thank you so much for sharing this special recipe with Full Plate Thursday and enjoy your weekend.
    Come Back Soon!
    Miz Helen

  • Reply
    Lisa Lynn
    March 9, 2013 at 5:59 PM

    Yum! Thanks for sharing your talent on The Creative HomeAcre Hop!
    Our next party goes live Sunday morning at:
    http://www.theselfsufficienthomeacre.com/2013/03/the-creative-homeacre-hop-6.html

    If you have a blog hop, please check out The Linky Love Party…a place to share your parties with other bloggers! Grab the button for an easy way to search for parties every week!
    http://www.theselfsufficienthomeacre.com/2013/03/lets-party.html

  • Reply
    Meghan@CleanEatsFastFeets
    March 9, 2013 at 7:00 PM

    Huge news. Congratulations. Life is too short not to enjoy what you do day in and day out. Good for you.

    And with regard to this pot of apple-y joy you’ve shared, at least you used the egg yolks. I’m tired of seeing people pitch them. Why god why? Don’t they know the yolk has all the good stuff and nutrition galore.

    • Reply
      Kristy Gardner
      March 10, 2013 at 9:03 PM

      thank you my friend. 🙂

      i love the yolks! they’re like jokes, but delicious.

  • Reply
    Heather @ InHerChucks
    March 14, 2013 at 4:05 AM

    literally drooling…I need this in my life. And my husband is going to go nuts for it too.

    AND I just got a load of apples in m box this week so looks like I will be whipping this up over the weekend 🙂

    Thanks for sharing and linking up!

  • Reply
    Aurica
    March 7, 2014 at 9:23 AM

    yummmmy, looks so delicious and creamy, i gotta to have a taste of this creme, marvelous 😀

    • Reply
      Kristy Gardner
      March 7, 2014 at 4:19 PM

      Thank you so much Aurica! I appreciate the kind words 🙂

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