Apple Charlotte

Melt 4 tablespoons of unsalted butter in a large heavy skillet over medium heat. Add the 3 pounds of apples, 1 vanilla bean (halved and sliced), lemon zest, lemon juice, and 1 cup of sugar in an even layer. Cover and cook, stirring occasionally, until the apples are completely soft.

Remove the cover, increase the heat if necessary for the apples to be bubbling vigorously. Continue cooking, stirring frequently, until any liquid has evaporated and the thickened apple mixture moves around as a mass when stirred. Watch to prevent it from getting too dark.

Preheat oven to 400 degrees F (200 C). Place a round of buttered parchment paper in the bottom of a 1-quart charlotte mold or ovenproof bowl with a flat bottom.

Cut about 4 slices of the bread in half to form triangles, and then cut those triangles in half. Lightly brush one side of each triangle with 6 tablespoons of clarified unsalted butter, and arrange them buttered-side down in the base of the prepared mold to completely cover the bottom. Fill any spaces with custom-cut bread pieces.

Cut the remaining bread slices into 14 to 16 (1-inch) wide strips. Trim them to reach the top of the mold. Lightly brush each with clarified butter and arrange them, buttered-side out, upright along the sides of the mold to completely line it, overlapping slightly. Set aside any extra bread strips.

Remove and discard the vanilla bean from the apple filling. Spoon the apple mixture into the mold; the apples may mound above the edge but will sink during cooking. Completely cover the apple filling with any remaining pieces of bread, cut to fit, buttered-side out.

Place the charlotte mold on a baking sheet and bake on the center rack of the oven for 15 minutes at 400 degrees F (200 C). Then reduce the heat to 350 degrees F (175 C) and continue baking until the bread on the top and sides is deep golden. If the top gets too dark, cover loosely with aluminum foil.

Transfer the charlotte mold to a wire rack and let it cool for 15 minutes. Place a serving plate over the top of the mold and carefully flip it over; the charlotte will slide right out. Due to its pudding-like consistency, use 2 large spoons to cut it. Serve warm or at room temperature, with the Vanilla Custard Sauce alongside.

Combine 2 cups of milk and 1 vanilla bean (if using) in a medium-sized heavy saucepan over medium-high heat. Scald the milk by heating it until small bubbles form around the edge of the pan. Remove from heat, cover, and let infuse.

Meanwhile, whisk the 6 egg yolks and 1 cup of sugar together in a medium bowl until pale yellow and thick.

Strain the hot milk into a bowl, discarding the vanilla bean. Whisk the milk into the egg yolk mixture. Add 1 teaspoon of vanilla extract (if using as an alternative) and return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Be careful not to let it curdle.

Immediately transfer the custard to a bowl to stop the cooking. Let it cool to room temperature, then serve or cover and refrigerate. The custard will thicken in the refrigerator and keep for 1 day.