Caramelized Apple Omelet
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Ingredients
*available online at: http://gauchogourmet.com or see below for home made versions of Dulce De Leche
Methods/steps
- Melt butter in a 12” nonstick skillet over moderate heat until foam subsides.
- Add sugar and cook, stirring, until dissolved, about 1 minute.
- Add apple and cook, turning slices over once, until golden and just tender, 5 to 8 minutes.
- Whisk together eggs with a pinch of salt.
- Pour eggs over apple and cook over moderately low heat, lifting up cooked egg around edge occasionally with a heatproof rubber spatula to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 2 minutes.
- Dollop crème fraîche and dulce de leche across center of omelet.
- Fold bottom third of omelet over filling using a heatproof plastic spatula.
- Holding skillet over a plate, carefully tilt skillet until omelet slides out and almost half is touching plate, then turn skillet upside down, as if trying to cover plate, to make omelet fold over itself.
- Cut omelet in half and divide between 2 plates.
Dulce De Leche:
Some methods on how to make your own Dulce De Leche (“milk jam”):
Oven method: Pour 1 can sweetened condensed milk into 9-inch pie plate. Cover with
aluminum foil; place in a larger shallow pan. Fill larger pan with hot water. Bake at 425 for
1 hour or until thick and caramel-colored. Beat until smooth.
Stovetop method: Pour 1 can sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1d hours, or until thick and caramel colored, stirring occasionally. Beat until smooth.
Unopening method: Remove the label from the can of condensed milk. Do not under any circumstances open the can yet. Take the can and stick it in a pot. Cover it with water. Put the pot on a stove and turn up the heat. Let the pot and can simmer gently for about one and a half to two hours for runny dulce de leche, or up to four hours for solid dulce de leche. Add more water, as necessary, when the level boils down too much.When it's done, let it cool for a while, and then carefully open up the can and eat directly (for the solid variety) or use as a dessert spread (for the liquid variety).The resulting product should be colored tan or brown. NOTE: You need to keep a close eye on the can. If it shows any signs of expansion, immediately remove it from the heat and let it cool. If you are concerned at all at the high-pressure nature of the recipe, you may poke a small hole in the top of the can, and lower the water level so that the can is not completely covered. This will allow the internal pressure of the can to be released, but it will also make the recipe take longer (since high pressure reduces cooking time).
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