Roasted Apple & Brown-Butter Skillet Caramel with Quick Crème Anglaise

Instructions

1. 1

   Heat the oven to 220°C / 425°F. Line a rimmed sheet pan with parchment. Wipe your counter, clear space for a hot pan, and set two timers (roast + custard). We’re not adding steps—just improving decisions.

   5 min

   Tip: High heat = caramelized edges without turning the apples to sauce.

2. 2

   Roast the apples: Toss 900 g Apples (Honeycrisp or Pink Lady), peeled, cored, cut into 2.5 cm / 1 in wedges with 35 g granulated sugar, 1 tsp Ground cinnamon, and 2 g of the fine salt. Spread in a single layer. Roast until edges bronze and the centers are just tender, flipping once halfway.

   22 min

   Tip: Crowding steams. Single layer is texture engineering.

3. 3

   Start the quick crème anglaise (custard): In a saucepan, heat 250 g Whole milk + 150 g Heavy cream (for custard) to steaming (not boiling), about 75–80°C / 167–176°F. Meanwhile, whisk 4 Egg yolks with 50 g Granulated sugar (for custard) and 1 g Fine sea salt (for custard) until smooth.

   8 min

   Tip: Hot dairy should look steamy with tiny bubbles at the edges. Boiling makes scrambled-egg roulette.

4. 4

   Temper and thicken: Slowly whisk about 1/3 of the hot dairy into the yolks. Pour the yolk mixture back into the saucepan. Cook over medium-low, stirring constantly with a silicone spatula, until it lightly coats the spatula and reaches 82–84°C / 180–183°F. Remove from heat, stir in 4 g Vanilla extract (for custard). Strain into a bowl.

   6 min

   Tip: Precision is freedom here. If you don’t have a thermometer: it’s done when a finger drawn through the sauce on the spatula leaves a clean line.

5. 5

   Hold warm, not hot: Cover the custard with plastic wrap pressed directly on the surface. Keep it warm near the stove (or in a 60°C / 140°F oven) while you finish the caramel.

   1 min

   Tip: Direct contact prevents a skin. Warm custard pours better and feels plush.

6. 6

   Make brown-butter skillet caramel: In a 25–30 cm (10–12 in) skillet, melt 70 g Unsalted butter over medium heat and cook until it smells nutty and the milk solids are deep golden (not black). Add 85 g Granulated sugar + 35 g Light brown sugar and cook, swirling, until fully melted and amber.

   6 min

   Tip: If the butter solids are going too fast, pull the pan off heat for 20 seconds. Temperature management is the whole game.

7. 7

   Finish the caramel: Lower the heat. Carefully whisk in 60 g Heavy cream (for caramel) (it will bubble up). Stir in 6 g Vanilla extract, 1 g Espresso powder (optional), and 10 g Apple cider vinegar. Taste. Add a pinch more 3 g Fine sea salt if it reads flat.

   3 min

   Tip: Vinegar doesn’t make it sour—it makes it taste more like apples.

8. 8

   Glaze the apples: Add the roasted apples (and any pan juices) to the skillet caramel. Toss gently for 1–2 minutes until glossy and coated. Turn off the heat.

   2 min

   Tip: You’re glazing, not cooking them to mush. Let the roast do the heavy lifting.

9. 9

   Serve with contrast: Spoon hot caramel apples into bowls. Pour warm crème anglaise around (or over). Finish with 60 g Toasted walnuts or pecans, roughly chopped (optional crunch) if using, plus 1 pinch Flaky salt (finishing).

   2 min

   Tip: Let it cool for 2 minutes before serving. Future you deserves clean bites, not molten chaos.