For serving 8
Preparation time: 20 minutes
Cooking time: 1 hour
1 cup - whole milk
2 cups - cream
3 cups - cored and diced apple with skin
1/3 cups plus 3 tablespoons - granulated sugar
125 grams - diced French Camembert cheese or your favorite local equivalent cheese
30 grams - unsalted butter
6 units - free range egg yolks
1 teaspoon - Vanilla extract (optional)
1 oz. - Pinnacle Ice Cider
Heat the butter in a non-stick pan over medium heat and add diced apple and 3 table spoons of sugar. Saute the apple until lightly caramelized for about 15 minutes and set aside and cool. In a food processor, combine milk and 3/4 of caramelized apple and blend them for a couple minutes. In a sauce pan, simmer the cream cheese and apple mixture and dissolve the cheese. Do not boil.
In a bowl, combine egg yolks, 1/3 cup sugar, and vanilla or Pinnacle Ice Cider then mix together. Gradually pour the cream mixture into the egg mixture while stirring constantly. Strain it through a fine mesh strainer. Divide the custard and remaining caramelized apple into ramekins. Bake at 350F in bain-marie for about 30 to 35 minutes until the custards are set. Remove the ramekins from bain-marie and let them cool and refrigerate for at least 4 hours. Sprinkle just enough sugar to cover on top of a custards and caramelize the top with a blow torch or under a broiler.
Hiroshi Shintaku, Chef/Sommelier, Part Owner, Umami Tapas & Wine Bar.
Umami is the winner of the Silver Medal in the "Best New Informal (Restaurant)" category at the 2004 Vancouver Restaurant Awards and a Silver Medal in the "2004 Wine List Competition" at The Vancouver Playhouse International Wine Festival.
Umami Tapas & Wine Bar
572 Davie Street, Vancouver, BC
Tel: (604) 696-9563
Fax: (604) 696-9564