Teacher's Sweet Apple Caramel Pots
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Why I Love This Recipe
Fun Fact: The use of apples and caramel together has been a classic delight since caramel apples gained popularity in the early 1900s.
Ingredients You'll Need
2 cups heavy cream
1/2 cup granulated sugar, divided
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup caramel sauce, prepared or homemade
1 red apple, thinly sliced
1/2 cup granola, for topping
Directions
Preheat your oven to 325°F (160°C).
In a medium saucepan, combine the heavy cream and 1/4 cup of the sugar. Heat over medium heat until hot but not boiling, stirring occasionally.
In a mixing bowl, whisk together eggs, the remaining 1/4 cup sugar, vanilla extract, and ground cinnamon.
Gradually pour the hot cream mixture into the egg mixture, whisking constantly to temper the eggs.
Divide the caramel sauce evenly among the bottom of 4 ramekins.
Place the ramekins in a baking dish. Divide the cream mixture among the ramekins.
Pour boiling water into the dish, reaching halfway up the sides of the ramekins.
Bake in the preheated oven for 30-35 minutes, until the custards are slightly set but still wobbly in the center.
Remove ramekins from the water bath and let cool at room temperature. Then chill in the refrigerator for at least 2 hours.
Before serving, garnish each custard with apple slices and a sprinkle of granola for crunch.
Pairs Well With
Pairs well with chai latte for a non-alcoholic choice or a buttery Chardonnay for something stronger.
Questions, Comments & Reviews
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