Ingredients
- 225 g (1/2 lb) store-bought pastry cream
- 225 g (1/2 lb) McIntosh applesauce
- 6 eggs, yolks and whites separated
- 60 ml (4 tablespoons) sugar
- 7.5 ml (1 ½ tsp.) l'Exotique ice cider
- Salt and pepper to taste
Preparation
- Preheat oven to 205°C (400°F).
- Combine the crème pâtissière and applesauce.
- Whisk in the egg yolks, two at a time. Set aside for later use.
- Beat the egg whites until stiff and fold in the sugar.
- Add the ice cider and stir into the first mixture. Butter ramekins or line with wax paper.
- Spoon mixture into ramekins and bake for 12 minutes. Makes about 12 125-ml (4-oz) ramekins.
This recipe was created by chef François Pellerin of the restaurant Le Garde-Manger de François.
Portions:
4 portions
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