Most traditional recipes for crème caramel are made with a sugar-based caramel and a rich creamy custard. This fruity version uses apple juice, making it a much healthier but no less delicious option.
FOR THE CARAMEL
3 cups clear apple juice
pinch of ground cinnamon
FOR THE CUSTARD
3 egg yolks
¼ cup white sugar
600 ml clear apple juice
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Directions Preparation:40min › Cook:1hour15min › Extra time:2hours40min › Ready in:4hours35min
Pour the apple juice into a large, heavy, non-reactive saucepan, then add the cinnamon. Bring to the boil, then cook over a high heat for 20 minutes, or until reduced by about half. Reduce the heat to moderate and continue boiling down for a further 10 minutes, or until thickened to a bubbling darkish syrup. Take care, as it can burn very easily at this stage.
Immediately remove the pan from the heat and pour the caramel into the base of six 150-ml ramekins. Swirl the apple caramel around the sides if you can, or use a spoon and spread it around a bit. It will not swirl as easily as ordinary caramel would, so do not worry.
Preheat the oven to 160°C. To make the custard, whisk together the eggs, egg yolks and sugar in a bowl. Bring the apple juice to the boil in a saucepan, then slowly pour it into the egg mixture, whisking constantly. Pour the custard into the six caramel-lined ramekins.
Put the ramekins in a roasting tin. Pour hot water into the tin to come about halfway up the sides of the ramekins. Bake for 35–40 minutes, or until the custard has just set. Remove the ramekins from the tin. Leave to cool, then chill for at least 2 hours.
To serve, run a knife around the edge of each ramekin to loosen each custard, then turn out onto a plate where it will be surrounded by its own pool of apple caramel sauce. Serve with fresh blackberries.
A non-reactive saucepan is one that is made from stainless steel or glass rather than copper or aluminium. The benefit of them is that they don't cause a reaction when they come into contact with acidic ingredients.