Charlotte in cream

1 serving


Slice the dried white bread (without the top crust) into half a centimeter or even thinner. Prepare about 0. 5 kg of sour apples, 3 cups of milk, 1 cup of granulated sugar, 100 g of butter, 1 tablespoon of flour, vanillin powder, crushed crumbs. Lubricate the mold with oil, sprinkle with crushed crumbs. Lay slices of bread, apples peeled and cut into plates in rows, sprinkling sugar on them. Pierce repeatedly with a fork or knife, pour in a glass of milk, sprinkle with sugar, put in the oven for 25 - 30 minutes. Cream: heat the butter (butter, melted butter), season with flour and dilute with two glasses of boiled milk with sugar. Mash to make the cream smooth, without lumps. Bring to a boil, set aside in a cold place, pour in vanillin (at the tip of the knife), beat with a whisk until fluffy. Douse Charlotte with cream and serve