Mikki’s Apple Creme CaramelFebruary 17, 2008
This is a bit of a departure for me – blogging about someone else’s cooking, but when my sister Mikki sent me the picture and recipe for Apple Creme Caramel I thought I had to share it.
Mikki wrote, “I made this yesterday for Valentines, and I’m pretty sure its the best pudding I’ve ever made! Really! It’s so light and fresh, and only 200 calories! The apple gives it a lovely zing that is offset by the custard. The recipe sounds a bit odd, and I was sceptical to start with, but I made it anyway and it really works.”
Recipe for Apple Creme Caramel – serves 6
750ml clear apple juice
pinch of ground cinnamon
3 egg yolks
500ml clear apple juice
Preheat the oven to 160C
To make the caramel put the apple juice in a large, heavy pan with the cinnamon. Bring to the boil, then cook over a high heat for about 20mins or until reduced by half. Lower the heat to moderate, add the sugar and continue boiling down for a further 10mins or until thickened to a bubbling darkish syrup. Take care, as it burns very easily at this stage. The syrup will thicken as it cools, so don’t reduce it too much.
Remove from the heat and pour in to 6 ramekins (150ml / 5floz capacity). Swirl the apple caramel round the sides, or use a spoon and spread it around a bit. Make sure to keep some of the caramel to serve.
For the custard beat the eggs and egg yolks with the sugar until smooth. Heat the apple juice in a pan until it comes to the boil, then slowly stir in to the egg mixture, mixing well (this works honestly – it looks like it’s curdled, but it turns out fine). Pour the custard in to the caramel lined ramekins.
Set the ramekins in a roasting tin. Pour hot water in to the tin to come about halfway up the ramekins. Bake for 35-40 mins or until the custard has just set (mine took 45 to go golden on top). Remove the ramekins from the tin, leave to cool then chill for at least 2 hours.
To serve loosen each custard with a knife run round the edge, then turn out on to a plate (hold the plate on top of the ramekin then flip it over) where it will be surrounded by it’s own pool of apple caramel sauce. Serve with a drizzle of the thicker caramel and blackberries.
© Katheryn Rice 2008