Apple Charlottes With Calvados Creme Anglaise

Directions

1. Peel and core apples and cut into 1/2-inch cubes. In a heavy saucepan simmer apples, sugar, Calavdos, and clove 5 min, or possibly till apples are tender but still hold their shape, and stir in raisins.
2. Preheat oven to 375 degrees.
3. Butter bread on 1 side. Cut out 4 bread rounds to fit in bottoms of four 1/2 to 3/4-c. charlotte molds or possibly ramekins and cut 4 rounds the same size as tops of molds or possibly ramekins. Cut remaining 4 bread slices into 1-inch strips. Put bottom rounds, buttered side down, in molds and arrange strips vertically, buttered sides against inside of molds, slightly overlapping and pressing them gently to adhere and trimming any overhang flush with rims. Divide apple mix among molds and top with remaining rounds, buttered sides up, pressing gently. Charlottes may be prepared up to this point 3 hrs ahead and chilled, covered.
4. Bake charlottes on a baking sheet in upper third of oven 20 min, or possibly till bread is golden brown.
5. Spoon a few Tbsp. creme anglaise (recipe follows) onto each of 4 dessert plates and invert apple charlottes onto sauce.
6. "Recipe