Name: Caramelized Winter Fruit Custards
Yield: Makes 8 servings
Ingredients: 1 cup cake flour; 3/4 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/8 teaspoon fine sea salt; 6 tablespoons lukewarm water; 1 teaspoon vanilla extract; 1/2 cup (packed) golden brown sugar; 1/4 cup (1/2 stick) unsalted butter, room temperature; 2 large egg whites, room temperature; 2 tablespoons sugar; 6 tablespoons (3/4 stick) unsalted butter; 3/4 cup sugar; 2 large Granny Smith apples (about 1 pound), peeled, quartered, cored, cut into 1/3-inch-thick slices; 2 small Bosc pears (12 to 14 ounces total), peeled, quartered, cored, cut into 1/3-inch-thick slices; 1 cup fresh or frozen cranberries; 2 cups half and half; 1/2 cup sugar; 4 large egg yolks; 1/4 teaspoon fine sea salt; 1 tablespoon cornstarch; 1 tablespoon unsalted butter; 6 tablespoons apple brandy (such as applejack or Calvados) or poire Williams (clear pear brandy), divided

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Caramelized Winter Fruit CustardsHans Gissinger

These individual desserts feature layers of tender spiced chiffon muffins; a mix of caramelized apples, pears, and cranberries; and a rich custard laced with apple brandy. To show off the pretty layers, assemble the trifles in clear bowls or dessert glasses. Enjoy the extra muffin for breakfast the next day.

Recipe notes

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