Poached Apple & Cinnamon Creme Caramel
Servings: 8 servings
- 2 honeycrisp apples cut in half, cored and sliced thin
- ¼ cup sugar
- 2 cups of warm apple juice warm it in the microwave
Cinnamon Creme Caramel (Cinnamon Flan)
- 2 cups of half n half or 50:50 of milk and cream
- 1 cup cream you can use half n half here too but that would make the custard slightly less creamy
- 2 eggs and 4 yolks large eggs
- heaped ½ tsp finely ground cinnamon
- ⅔ cup sugar
- 1 tsp vanilla extract
- 1 cup of sugar
- ¼ cup apple juice
- 2 tbsp corn syrup
Poached apple slices
Place sugar in a dry, medium saucepan, and heat over medium heat until the sugar caramelizes to a dark amber colour.
Add warm apple cider and stir until the caramel is melted.
Add sliced apples and simmer until the apples become soft, take on the caramel colour and become slightly translucent. Set aside to cool. Drain the "juice" and place the poached apple slices in an air tight bottle and store in the fridge until needed. Don't throw away the poaching liquid. Add this to your next batch of Warm Apple Cider.
Preheat oven to 350°F/180°C and have a baking tray (large enough to hold 8, 4 ounce ramekins) and boiled water ready.
Lightly grease the ramekins with a thin layer of butter.
For the Caramel
Add the sugar into a saucepan and pour apple juice along the side of the saucepan. Add corn syrup and let it heat gently over medium heat. Do not stir. When the sugar starts to dissolve, gently swirl to mix the water and sugar. To avoid crystallization, dip your pastry brush in cold water and brush the sides of the pan to wash down the sugar that's stuck to the sides.
When all the sugar is dissolved, swirl the saucepan occasionally to mix the caramel. Keep an eye out for the caramel changing colour and immediately remove from the heat when it starts to turn dark amber in colour.
Carefully pour this into the 8 ramekins and swirl them to spread the caramel on the bottom. Set aside.
For the Custard
Whisk eggs, yolks and vanilla together in a bowl until everything is mixed well and is lightly frothy.
In a separate small saucepan, combine the sugar, cinnamon and half n half/cream and heat gently until the sugar completely dissolves and starts to steam.
Whisk a little of the heated milk mixture into the egg mix in a slow stream while whisking the eggs to temper them. Strain it back into the milk mixture and mix well.
Pour this mixture into your ramekins and bake in a hot water bath for about 15-17 minutes till done. The surface of the custard should still be wobbly and not runny. They will continue to cook and set even after being removed from the oven.
Remove from the water bath and let them cool to room temperature, and then chill in the fridge for at least 3-4 hours, Overnight is better.
When ready to serve, run a flat knife around the sides of the ramekin to release/unmold the custard. Invert this onto a serving dish/plate.
Serve with some poached apple slices on top.