Review — Basic Desserts

Here’s what my plan would look like if I were to make these in one go:

• Charlotte aux pommes with crème anglaise
• Crème renversée au caramel
• Poires au vin rouge
• Pruneaux au vin blanc
• Sabayon aux fruits

Step 1: Prepare clarified butter for Charlotte aux pommes

Mise en place:
½-¾ cup clarified butter

Step 2: Prepare Compote for Charlotte aux pommes

Mise en place: measure butter
2 tablespoons (1 ounce) unsalted butter

Mise en place: measure herbs, spices, and pantry items
¼ cup Apricot Jam
¼ cup sugar
1 teaspoon vanilla extract

Mise en place: measure liquids and eggs
2 tablespoons dark rum

Mise en place: chopping and grating
3 pounds Golden Delicious apples, peeled, cored, and diced

Step 3: While compote cooks, prepare bread for Charlotte aux pommes

Mise en place:
9-10 slices firm white bread

Step 4: Bake Charlotte aux pommes

Step 5: Make Apricot Glaze for Charlotte aux pommes

Mise en place:
⅓ cup Apricot Jam
½ tablespoon dark rum
1-2 tablespoons water

Step 6: Make Crème Anglaise for Charlotte aux pommes

Mise en place: measure liquids and eggs
2 tablespoons dark rum
3 egg yolks
1 cup whole milk

Mise en place: measure herbs, spices, and pantry items
⅓ cup sugar
1 teaspoon vanilla extract

Step 7: Prepare and bake Crème Renversée au Caramel

Mise en place: measure liquids and eggs
4 large egg yolks
2 large eggs
2 cups milk
¼ cup water

Mise en place: measure herbs, spices, and pantry items
½ cup plus ⅔ cup sugar
1½ teaspoons vanilla extract

Step 8: Start soaking the prunes for Pruneaux au vin blanc

Mise en place: measure herbs, spices, and pantry items
24 prunes, pitted
Start soaking the prunes

Step 9: Make and finish Poires au vin rouge et blanc and Pruneaux au vin blanc

Mise en place: prepare fruit
½ lemon
6 small peaches, peeled
6 small pears, peeled

Mise en place: measure liquids and eggs
½ bottle dry red Burgundy wine
½ bottle dry white Burgundy wine
2 cups (500 mL) water, divided

Mise en place: measure herbs, spices, and pantry items
6 ounces (125 mL) ice wine jelly (or apple jelly)
1 stick cinnamon, broken in 2
12 peppercorns, divided
6 ounces (125 mL) red currant jelly
1 teaspoon vanilla extract, divided

Step 10: Poach Poires au vin rouge et blanc and Pruneaux au vin blanc

Step 11: Make and finish Sabayon

Mise en place: measure liquids and eggs
1 egg yolk
1 egg-shell of water
2 egg-shells of wine (traditionally Marsala)

Mise en place: measure herbs, spices, and pantry items
2 spoons sugar