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© Meredith Corporation. All rights reserved. Used with permission.
In a very large bowl, combine sliced apples, 1/4 cup sugar and cinnamon. Toss to coat. Place apple mixture in a 4- to 5-quart slow cooker.
Cover and cook on Low for 3 hours or on High for 1 1/2 hours, or until tender but not turning to sauce. Stir in 1 teaspoon vanilla. Spoon into eight (6-ounce) ramekins or dessert dishes; set aside.
For crème anglaise, heat milk in a small saucepan until tiny bubbles form at the edge (do not boil). In a small bowl, whisk together the remaining 2 tablespoons sugar and egg. Gradually beat the warm milk into the egg mixture. Return mixture to the saucepan. Cook over medium heat for 2 to 4 minutes or until the mixture coats the back of a metal spoon, stirring constantly. Stir in the remaining 1/2 teaspoon vanilla.
To serve, spoon crème anglaise atop the warm apples. If desired, sprinkle with grated nutmeg. Sprinkle with hazelnuts.