Apple crème caramel recipe

Preparation time: 10 minutes, plus at least 2 hours chilling

Cooking time: about 1 hour 10 minutes

 

3 cups (750 ml) clear apple juice

pinch of ground cinnamon

 

3 eggs

3 egg yolks

1/4 cup (55 g) sugar

600 ml clear apple juice

 

300 g blackberries

 

1 Preheat the oven to 160°C. To make the caramel, put the apple juice in a large, heavy, non-reactive saucepan with the cinnamon. Bring to the boil, then cook over a high heat for about 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 burns very easily at this stage.

 

2 Remove from the heat and pour into 6 ramekins (150 ml capacity). Swirl the apple caramel round the sides if you can, or use a spoon and spread it around a bit. It will not swirl round as easily as ordinary caramel would, so do not worry.

 

3 For the custard, beat the eggs and egg yolks with the sugar until smooth. Heat the apple juice in a saucepan until it comes to the boil, then slowly stir it into the egg mixture, mixing well. Pour the custard into the 6 caramel-lined ramekins.

 

4 Set 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, loosen each custard with a knife run round the edge, then turn out onto a plate where it will be surrounded by its own pool of apple caramel sauce. Serve with the fresh blackberries.

 

 

Each serving provides 879 kJ, 210 kcal, 6 g protein, 6 g fat (2 g saturated fat), 34 g carbohydrate (34 g sugars), 1 g fibre

 

 

Blackberries are unusual among fruit in that they are a very rich source of vitamin E. Their vitamin C content is high too.