Sweet Indulgences

Miele Spiced Apple Crème Brulée

Cooking time
30-45mins

Ingredients

  • 25g caster sugar
  • 2 tablespoons water
  • Pinch of Allspice
  • 1 small Granny Smith apple, peeled, cored and finely diced
  • 2 egg yolks
  • 25g caster sugar, extra
  • 60ml cream
  • 1 teaspoon caster sugar, extra
  • Whipped cream, for serving

Method

Dissolve the sugar with the water and allspice in a small stainless steel saucepan. Bring to the boil.

Reduce the heat to a fast simmer then add the apple. Poach the apple for 5 minutes and allow to cool.

Combine the egg yolk and sugar in small mixing bowl. Stir gently until the sugar is completely dissolved. Add the cream and stir gently until well combined.

Place the apple into a ramekin, pour the custard mixture over the top and wrap tightly with cling film.

Place onto a steam tray positioned on the second shelf of a Miele DGC 5080 XL Combination Steam Oven. Close the door and select Universal Steam 85°C then cook for 30 minutes.

Remove from the Miele Steam Oven then chill for at least 3 hours in the refrigerator.

To serve, dust the crème with the remaining caster sugar then Brulée using a blow torch, or place under a very hot grill until caramelised. Serve immediately with fresh cream

Tips & Hints

If you do not own a Miele DGC 5080 XL Combination Steam Oven, do not cover with cling film.

Instead, preheat oven to 150oC ,place ramekin in a baking dish . Pour boiling water into pan to come halfway up the sides of ramekin. Cover pan loosely with foil, allowing some air to enter in the sides and cook for 30 minutes. Continue the rest of the recipe as above.

If you are feeling adventurous, try making this delicious toffee instead of plain caster sugar.

Increase the caster sugar to 50g and the water to 200ml. Cook as above, then strain the apple and return the syrup to the stove and boil on high heat until it begins to caramelise and becomes golden. Remove from heat and pour onto a paper lined tray. Set aside in a dry part of the kitchen and cool completely.  When the caramel has cooled and set completely, break into pieces and blend into a fine powder using a blender. Store in an air tight container until needed. Omit the final teaspoon of sugar and use this powdered toffee instead.

 

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Leftover ingredients

  • Egg white

Recipes for leftovers

Miele Spiced Apple Crème Brulée
Sweet Indulgences