Apple season is upon us! Use our Spiced Apple wine in this seasonal dessert.
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
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.