Bramley apple brûlée

A tempting dessert from Tamasin Day Lewis - creamy spiced apple custards with a crunchy caramelised topping
By Tamasin Day-Lewis
Bramley apple brûlée
  • Rating:
  • Serves: 3
  • Cook Time: 1 hour 15 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 3 large cooking apples, such as Bramley, cored
  • 300 ml single cream
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 3 egg yolks
  • 50 g caster or golden caster sugar


1. Preheat the oven to 160C/140C fan/gas 3.

2. Using a sharp knife, cut a shallow, horizontal line around the circumference of the apples.

3. Put the apples in a small roasting pan with 1cm of water. Bake for 40 minutes until tender. Remove from the oven and allow to cool a little. Turn the oven down to 150C/130C fan/gas 2.

4. Scoop the flesh out of the apple skins and place in a food processor or blender. Add the spices, egg yolks and half the sugar. Blend for 2-3 minutes until smooth.

3. Meanwhile, pour the cream into a small saucepan and bring almost to the boil. Then remove from the heat and pour gradually blender with it running.

6. Pour the mixture into three ramekins. Place in a roasting pan, then pour in enough hot water to come halfway up the sides of the dishes. Bake 25-30 minutes until you have a thick creamy custard consistency. The desserts should not be totally set.

7. Sprinkle with the remaining sugar and spray with a little water. Burn the surface with a blowtorch to form a crisp caramelised topping. Alternatively, place the ramekins under a very hot grill to brown the topping. The leave to one side for a couple of minutes until the sugar has set.

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