- 7 apples (fuji or another good baking apple), peeled, cored and sliced thin
- 1 cup sugar
- 4 tablespoon butter
- 2 tablespoon rhum
- 1 teaspoon vanilla extract
- 2 teaspoon beaten egg yolks
In a large saucepan over medium heat, cook the apples with sugar until soft.
Lower the heat and cover.
Simmer until apples are soft saucy consistency.
Add butter, rum and vanilla.
Continue to cook for another 30 minutes.
Remove mixture from heat and cool.
Once cool, mix in the beaten egg yolks.
ReserveClarify the butter.
Toast the bread cubes in the clarified until golden and crisp.
Preheat the oven to 325 degrees.
In each ramekin, place crisped squares on the bottom.
Dip the brioche slices in the clarified butter and line the sides of the ramekins.
Fill with the apple mixture.
Place the ramekins in a baking pan.
Fill the pan with hot water until it reaches halfway up the side of the ramekins.
Bake for 35 minutes turning the pan once during baking to ensure even browning.