Apple Stuffed with Pumpkin Flan and Bourbon Sauce

Ingredients:

Queen’s Apple Stuffed with Pumpkin Flan w/ Pumpkin-Bourbon Sauce

The following recipe will make one portion, not three as the pictures are showing.

Making the Pumpkin Flan:

Ingredients:

2 tbsp Sugar
1 Egg
1/3 cup Heavy Cream
1/4 cup Pureed Pumpkin
Cinnamon
handful Raisins
handful Walnuts

Mix all ingredients together – start with whisking the eggs and adding the sugar, then add the remaining products.

Step 1:

Pour into a large ramekin.

Step 2:

Parbake the custard in a water bath at 350F for 30 minutes until it begins to set.

Step 3:

Prepping the Apple:

Ingredients:

1 large Apple
1 quart Water
1 1/2 cups Sugar
dash Vanilla Extract
2 tbsp Lemon Juice

Mix the water, sugar, vanilla, and lemon juice together and bring to a boil.

Slice the top off of the apple and carve out the inside so you have a shell.

Step 4:

Poach the shell in the syrup until it just starts getting tender. Remove and let cool.

Step 5:

Make the caramel by combining 1/4 cup water with the 2/3 cup sugar. Bring to a boil and do not stir it.

Step 6:

Once it turns a caramel color, remove from heat and pour into the apple shell. Tilt the apple around to cover the sides.

Step 7:

Making the Queens Apple:

Ingredients:

1 Caramelized Apple
1 ramekin Pumpkin Flan
1 sheet Puff Pastry
Raisins

Fill the apple with the flan and top with a few raisins.

Step 8:

Cut the Puff Pastry sheet into a circle and proceed to cut it into a cross. Place it over the top of the apple, and fold the ends of the cross under it. Apply an egg wash and bake at 350 for 40 minutes.

Making the Pumpkin-Bourbon Sauce:

Ingredients:

1/3 cup Sugar
1/4 cup Heavy Cream
1/4 cup Bourbon
1/3 cup Pureed Pumpkin
Raisins
Walnuts

Combine all ingredients.