Velvety Caramel Apple Terrine

Prepare the Apple Layer:

In a large skillet over medium heat, combine the apples, sugar, lemon juice, cinnamon, and nutmeg.

Cook, stirring occasionally, until the apples are tender and the liquid is syrupy, about 10 minutes.

Remove from heat and let cool slightly.

Make the Caramel Layer:

In a medium saucepan, combine the sugar and water. Cook over medium heat until the sugar dissolves and turns a deep amber color.

Carefully add the heavy cream, butter, vanilla extract, and salt. Stir until smooth.

Remove from heat and let cool slightly.

Prepare the Terrine Base:

In a saucepan, combine the heavy cream, milk, sugar, and vanilla bean seeds. Heat over medium heat until just simmering.

In a separate bowl, whisk the egg yolks until pale.

Slowly pour the hot cream mixture into the egg yolks, whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened (do not boil).

Sprinkle the gelatin over 2 tablespoons of cold water and let it sit for 5 minutes.

Stir the gelatin into the warm custard until completely dissolved.