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.

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