lour, spices and a pinch of salt. Whisk in egg, 1
ix well.
For the creme brulee:
Preheat the oven to
o come halfway up sides of dishes. Carefully transfer pans to
ick and add one liter of cream.
Step 3:
half through the center of the puff, creating a puff
until custard coats back of spoon.
Remove vanilla
he ramekins in a tray of hot water and bake in
wo thirds up the sides of the ramekins. Fill the ramekins
alt together in the bowl of a stand mixer fitted with
aking pan, cutting a piece of parchment to evenly cover the
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
o pan to a depth of 1/2 inch. (Tip: All
he sides of the ramekins. Bake just until the creme brulee is set
take the egg whites out of the refrigerator.
Preheat the
he cream, milk, 5 tablespoons of eggnog, eggs and egg yolks
ime depends on the depth of the ramekins).
Take out
If you're particularly fond of vanilla, you may also add
o 140\u00b0C.
For creme brulee, combine cream, milk and vanilla
aucepan, combine cream and half of the sugar; heat over medium
o 300 degrees. Have pot of boiling water ready.
Peel