Who can resist small, tender apple bits, flavored with fragrant cinnamon ...
Baked beneath a rich,
creamy egg custard blanket . . .
Then finished with a thin, crispy layer of melted sugar to form a hard caramel-crackle topping ~ as one would find on Crème brûlée.
"Craquements de Garniture"
Equally delicious if made in small ramekins, too.
If you would like the recipe, you can find it
HERE on the Once Upon a Plate recipe blog.
If you cannot find the porcelain spoons locally, you can purchase them from amazon.com (even with shipping they are highly affordable.) :)
Of those that I've used, this is my favorite compact butane kitchen torch:
It works perfectly for caramelizing sugars, browning meringue, or melting cheese on onion soup gratinée, or toppings on other gratinées, etc.
I use these oval ramekins not only for desserts, but for individual side dishes, and as containers for condiments, as well as for small cookies, crackers, nuts, olives, etc.
And the demitasse/espresso spoons you've probably seen in some of my photos ~
I use them for serving with condiments, and as dessert spoons when serving Crème brûlée, ice cream, sorbet, puddings, custards, etc.
Thank you for stopping by today, and for any comments you would care to leave. I appreciate each and every one.