---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Apple Brioche Calvados Cake
  Categories: Fruits, Cakes
       Yield: 8 Servings
  
   2 1/2 c  Sugar
       4 lb Granny smiths, peeled; thinl
       4 c  Milk
       6    Eggs
     2/3 c  Sugar
       3 tb Calvados brandy
       1 lb Brioche; cut 1″ thick
       1 c  Butter
       1 c  Sugar
       1 lb Granny smiths, peeled; thin
  
   Cook 2-1/2 cups sugar in large heavy skillet over low heat until dissolved,
   without stirring, swirling pan occasionally. Add 4 lb apples and cook until
   tender and lightly carmelized, about an hour. Cool. Scald milk. In a bowl,
   whisk together eggs, 2/3 cup sugar and Calvados. Whisk mixture into milk.
   Place brioche in a flat pan just large enough to hold it and pour milk/egg
   mixture over it.  Let set long enough so the brioche absorbs it all. Melt 1
   cup butter in a large skillet over medium high heat. Add brioche in batches
   and brown well on both sides. Butter an 8″ springform pan. Using 3/4 of
   brioche, line bottom and sides of pan. Spoon cooked apples atop brioche.
   Cover apples with remaining brioche. Top with a plate and weight with a
   small can of something-or-other from your cupboard. Refrigerate at least 3
   hours, or overnight. When almost ready to serve, cook the last 1 cup sugar
   in a heavy skillet over low heat until dissolved, swirling pan
   occasionally.  Increase heat to medium, add apples and cook until lightly
   carmelized, about 25 minutes. To serve, remove sides of springform pan. Top
   with hot apples and garnish with either rich vanilla ice cream or lightly
   sweetened whipped cream.
  
 -----

Plain Text Version of This Recipe for Printing or Saving