- 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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