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Roasted Apple Crème Brûlée
by Executive Chef Carlo Cavallo

Crème brulée can be enjoyed anytime. Sweet, warm apple makes this version a standout.

Pairing: Moscato

Servings: 6

Vanilla Custard Ingredients:
2 1/2 cups heavy cream
3/4 cup sugar, in two parts
1/2 vanilla bean, split lengthwise and seeds scraped
Pinch salt
5 large egg yolks, lightly beaten
6 tablespoons sanding sugar for glaze

*optional: chocolate sauce for garnish

In a medium saucepan over moderately high heat, combine the heavy cream, 1/2 of the sugar, the vanilla bean seeds and pod, and the salt and bring to a boil, stirring to dissolve the sugar. While the cream is heating, combine the egg yolks with the remaining sugar and whisk to combine. Gradually add about 1/3 of the hot cream to the yolks, whisking constantly, then add the remaining hot cream and stir to fully combine. Place this mixture in a bain-marie or over a double boiler on medium heat and continue to cook while whisking constantly. When the custard is "pudding thick", remove from heat and reserve.

Tuiles Ingredients:
1 stick (4 ounces) butter, at room temperature
1/2 cup sugar
1/2 cup all-purpose flour, sifted
6 egg whites
1/2 teaspoon vanilla extract

Preheat the oven at 375°F.

In a mixing bowl, beat together the butter and sugar until light and fluffy. Add the sifted flour, egg whites, and vanilla. Beat until well blended. The batter should be very thin.

Use a non-stick baking pan or silicon baking liners (sil-pat) in your baking sheet. Spoon the batter into four 5" circles on the baking sheet, then spread thin with an offset spatula to make very thin pancakes. Bake the tuiles for 5 to 6 minutes, or until the edges become golden brown. Remove from the oven and immediately use a wide spatula to invert each tuile over a glass. Form a cup shape with the tuile by using a mitt to gently press the tuile around the glass. As soon as the tuiles are set, gently lift them off the glasses. Whisk the batter briefly and pour the batter for the remaining 4 tuiles. Bake and form as directed above. When all the tuile cups are cool and set, store in a covered container until ready for use. You will have some extra tuiles after preparing this recipe.

Roasted Apples Ingredients:
3 medium-sized baking apples (such as Golden Delicious, Braeburn or Rome Beauty)
1 teaspoon of cinnamon
1/3 cup (packed) golden brown sugar
1 cup apple juice
3 tablespoons unsalted butter

Preheat oven to 375 degrees.

Using a apple coring knife, scoop out the stem, core and seeds of apples,. Using a vegetable peeler, peel the skin off each apple and slice in half. Arrange apples, cavity side up, in glass baking dish. Stir cinnamon and sugar in small bowl to blend. Cover each apple half with a tablespoon of the mixture. Sprinkle any remaining mixture into the dish around apples. Pour the juice on top of the apples. Dot apples with butter. Bake them for 15 minutes; basting often with the juices. Continue to bake for about an hour and 10 minutes, basting every 10 minutes, until apples are slightly puffed and tender.

To Assemble:
Place tuille cup on a serving plate, place a apple half inside. Top with 2 tablespoons of crème brulée. Sprinkle the top of each custard with a thin, even layer of sanding sugar, using about 1 tablespoon per ramekin. Use a kitchen blowtorch to caramelize the sugar. Serve immediately. You can garnish with chocolate sauce.

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Chalk Hill Estate Tour
Your tour will being with a discussion of the varied terroir of our 1300-acre estate, the Chalk Hill appellation, and our unique history and approach to viticulture. This tour includes tastings of our current wines. For reservations, email us at

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