Apple creme caramel

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4hours35min


3 people made this

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.

Zoë Harpham

Ingredients
Serves: 6 

  • FOR THE CARAMEL
  • 3 cups clear apple juice
  • pinch of ground cinnamon
  • FOR THE CUSTARD
  • 3 eggs
  • 3 egg yolks
  • ¼ cup white sugar
  • 600 ml clear apple juice
  • TO SERVE
  • fresh blackberries

Directions
Preparation:40min  ›  Cook:1hour15min  ›  Extra time:2hours40min  ›  Ready in:4hours35min 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

cook's tip

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.

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Reviews (2)

pastryfreak
1

Made it healthier. I put thin slices of apple between the caramel and custard, it added a bit more texture and tasted great - 22 Nov 2009

parisa
by
1

Made it vegetarian. i found some really great gluten free and vegan ingridients on http://www.oway.com.au - 10 Dec 2008

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