Apple season is upon us! Use our Spiced Apple wine in this seasonal dessert.
Ingredients
- 2 cups Chaddsford Spiced Apple Wine
- 2 tablespoons granulated sugar
- ¼ cup brown sugar
- ½ teaspoon salt
- 3 egg yolks
- 2 whole eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup milk
- 1½ cups heavy cream
- ½ cup pepitas
- ¼ cup oats
- 2 tablespoons flour
- 2 tablespoons butter, softened
Method
- Preheat oven to 350 degrees.
- Pour the wine into a medium sized pot and bring to a simmer. Reduce the wine by three quarters. Once reduced, remove a ½ cup of wine and cool. Add the 2 tablespoons of granulated sugar to the remaining wine, return the pot to the heat, and warm just until the sugar melts. Hold the wine syrup until ready to serve.
- In a large bowl, whisk together the brown sugar, salt, egg yolks, whole eggs, vanilla and cinnamon. Once combined, whisk in the milk, cream and reduced wine.
- Pour the custard into a pitcher, and carefully fill eight 4-ounce ramekins. Place the ramekins in a roasting pan and place in the oven. Once the pan is in the oven, pour hot water into the pan until it reaches halfway up the sides of the ramekins.
- Bake for one hour, or until the center is set and does not jiggle. Cool for about an hour before serving.
- To make the streusel, in a small bowl, mix together the pepitas, oats, flour and butter. Add one tablespoon of the wine syrup and stir to combine. Spread the streusel onto a baking sheet and toast for about 15 minutes, or until golden brown. Break the pieces up with your hands and reserve until serving.
- Once ready to serve, pour a spoonful of the reserved wine syrup over the pots de crème and top with the pepita streusel.
Serves 8
