Apple Dessert of the Month

apple peeled
Copyright: bridget gillespie, pomona publications

Apple Crème Brûlée

serves 6

Despite its name, crème brûlée was probably invented in Britain in the seventeenth century. Legend has it that the chef at Trinity College, Cambridge, accidentally burnt a custard. And a new dish – burnt cream – was born, destined to become a favourite dessert for festive gatherings. At Cambridge it is called Trinity Cream.

Adding an apple base to it gives it a new and fresh twist. The apples should be soft but not mushy.

Choose dessert or dual-purpose apples that keep their shape when cooked, such as ‘Chiver’s Delight’, a Cambridgeshire apple,

‘Cox’s Orange Pippin’, or ‘Ribston Pippin’ on the sweet side, or ‘Granny Smith’, ‘Cockpit’ or ‘Howgate Wonder’, if you prefer a tarter taste. ‘D’Arcy Spice’, with its spicy flavour, reminiscent of nutmeg, would also work well.

450g (1lb) apples, peeled, cored and chopped

2 tbsp lemon juice

2–3 tbsp castor sugar or to taste

3–4 tbsp water

For the custard:

500ml (1pt) double cream

1 cinnamon stick

6 egg yolks

5–6 tbsp castor sugar or to taste

4–5 tbsp demerara sugar

Toss the apples in lemon juice and simmer with a little water and sugar over a gentle heat until tender but not mushy. Distribute among 6 ramekins and chill.

In a bowl, beat the egg yolks with the sugar until creamy and pale. In a saucepan, heat the cream with the cinnamon stick just up to boiling point. Remove from the heat and let infuse for 10 minutes. Remove the cinnamon. Whisking constantly, pour this flavoured cream gradually into the yolk mixture. Return to the saucepan and cook over a medium heat, stirring constantly, until the cream thickens. Do not let boil! Pour onto the chilled apples in their ramekins and let cool.

Well before serving, sprinkle each dish with demerara sugar and place under a hot grill for 1–2 minutes until the sugar melts and bubbles. Or use a blow torch to caramelise the sugar. Allow to cool and chill for at least 1 hour before serving.