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Buttermilk Fried Apples with Homemade Crème Anglaise and Salted Caramel

Buttermilk Fried Apples with Homemade Crème Anglaise and Salted Caramel
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Buttermilk Fried Apples with Homemade Crème Anglaise and Salted Caramel is a decadent dessert that perfectly balances warm, spiced fried apples coated in buttermilk batter with silky homemade crème anglaise and rich salted caramel sauce. This cozy yet elegant treat combines tartness, creaminess, and buttery sweetness for an unforgettable indulgence ideal for any occasion.

Ingredients

Scale

For the Buttermilk Fried Apples

  • 3 large tart apples (such as Granny Smith), peeled and sliced into wedges
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sugar (for tossing apples)
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tablespoons sugar (for batter)
  • 1 cup all-purpose flour (or almond flour/cornstarch for gluten-free)
  • Vegetable oil, for frying
  • 2 tablespoons butter

For the Homemade Crème Anglaise

  • 1 cup heavy cream (or coconut cream for dairy-free)
  • 4 large egg yolks
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract

For the Salted Caramel Sauce

  • 1 cup sugar
  • 6 tablespoons butter (or coconut oil for dairy-free)
  • 1/2 cup heavy cream, warmed
  • 1/2 teaspoon sea salt

Instructions

  1. Prepare the Apples: Peel and slice the apples into even wedges. Toss gently with cinnamon and 1 tablespoon sugar to infuse warmth and sweetness. Set aside.
  2. Make the Buttermilk Batter: In a bowl, whisk together buttermilk, eggs, 2 tablespoons sugar, and flour until smooth. The batter should be thick enough to coat the apple slices but still fluid enough to drip gently.
  3. Fry the Apples: Heat vegetable oil in a deep skillet over medium heat. Dip each apple slice into the batter, then carefully place them in the hot oil. Fry until golden brown and crispy on all sides, about 2-3 minutes per side. Drain on paper towels and toss with butter while still warm.
  4. Prepare the Homemade Crème Anglaise: Gently warm heavy cream and vanilla extract in a saucepan. In a bowl, whisk egg yolks and sugar. Slowly pour warm cream into yolks while whisking vigorously to temper. Return mixture to low heat and cook, stirring constantly, until it thickens enough to coat the back of a spoon but does not boil. Strain and cool.
  5. Make the Salted Caramel Sauce: In a heavy-bottomed pan, melt sugar over medium heat until it turns a deep amber color. Remove from heat and whisk in butter and sea salt. Slowly stir in warm cream until smooth. Allow to cool slightly before drizzling.
  6. Assemble and Serve: Arrange warm fried apples on a plate, spoon over a generous amount of crème anglaise, then drizzle with salted caramel sauce. Serve immediately while warm and gooey.

Notes

  • Use firm, tart apples like Granny Smith to prevent sogginess and balance flavors.
  • Maintain medium heat when frying to avoid greasy or undercooked apples.
  • Temper egg yolks slowly when making crème anglaise to prevent scrambling.
  • Use real vanilla extract or vanilla bean to intensify custard flavor.
  • Allow caramel to become deep amber for full flavor; do not rush the process.

Nutrition

Keywords: buttermilk fried apples, crème anglaise, salted caramel, fried fruit dessert, easy dessert, fall dessert, nostalgic dessert

Find it online: https://mydishez.com/buttermilk-fried-apples-with-homemade-crme-anglaise-and-salted-caramel/