Pots de Crème au Beurre de Pomme avec Confit de Apple et Pistaches

Ennui... Perhaps I should have postponed this post.. perhaps it will not really make a difference either way... Ennui... It strikes once in a while.. sometimes suddenly and with no definite reason...sometimes it is a slow build up of discontent that just eventually bursts into a low hanging black cloud.

Whenever that happens, I usually turn to something dependable and sweet, like my deep, rich, chocolate-y brownie. That always does the trick. It unlocks the deeply hidden cookie jar of wellness and restores the yang in my life..

Recently when it hit, even the mere thought of tried and tested only seemed to enhance the languor. Although that did provide a just distraction. In trying to pump up the right side of my brain, I managed to, atleast, temporarily take away my attention from all the self-brooding.

I spied the jar of homemade Spiced Apple Butter, a carton of fresh eggs and the last vestiges of Winter Apples and pop when the right bulb. Pots de Creme, it was to be, and very much apple at that!! And, quite apt too.. what with me taking French classes these days.

Alors! Je fais Pots de Crème au Beurre de Pomme. J'ai confit de pomme dans cinq épices et beurre à légèrement caraméliser les fruits. Le confit augmente la saveur de pomme de la crème et rend le dessert super... :))

Phew!! that was an effort.. but now, my ennui has just blown away!! Complètement :D

Pots de Crème au Beurre de Pomme (Apple Butter Pots de Crème)

Prep time: 15 min

Cook time: 30 min

Total time: 2 hours

Yield: 4 small jars

Ingredients

3Egg yolks
1/4 cupspiced apple butter
2 Tsugar
1.5 cupshalf and half or light cream
1/2 tspsalt
1/2 inch stickcinnamon

Cooking Directions

Whip the yolks with sugar until pale yellow in color. Add the apple butter to it and incorporate completely. Meanwhile, heat the cream with the cinnamon stick to just until it starts simmering. Remove from heat, cover and let steep for 5 minutes.

Slowly and while continuously whisking, add the warm cream to the yolk and apple mixture making sure that the eggs don't curdle. Divide the mixture into 5 shallow ramekins or 4 small jars and bake in a water bath at 325 F for 30 minutes.

Remove from the bath, bring to room temperature and then refrigerate to let the custard set completely.Top with the candied and spiced apple and nuts and serve.