A lovely recipe inspired by a classic French dessert – a fine vanilla cream with a crunchy caramel crust, combined with sweet and aromatic cinnamon apples. The food blogger Lena Fuchs (@mein_leckeres_leben) has conjured up a crème brûlée with her Elise, which is not only a beautiful end toa delicious Christmas dinner, but is the perfect sweet treat on any day, especially in the cold season!
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Ingredients (for approx. 8 ramekins)
Custard
- 500 ml cream
- 250 ml milk
- ½ tsp ground vanilla
- 4 tsp hazelnut butter
- 50 g icing sugar
- 20 g caster sugar
- 7 egg yolks
- 4-5 tsp caster sugar, to caramelise
Cinnamon-apple compote
- 2-3 apples
- 1 pear
- ½ tsp Ceylon cinnamon
- ¼ tsp ground vanilla
- 1 Bio orange, juice and some zest
- 1 tsp butter
Method
Custard
- Heat the cream with the milk, vanilla, icing sugar and bring briefly to the boil. Remove from heat, stir in the hazelnut butter and allow to cool slightly.
- Whisk the egg yolks with the caster sugar and pour over the cream mixture. Mix everything well.
- Place the ramekins in a deep roasting tray and pour the custard mixture in the ramekins.
- Add enough freshly boiled water to the roasting tins so it comes to 1 cm from the rim of the ramekins.
- Preheat the oven of your range cooker - fan setting - to 120 °C
- Place the tray with the ramekins in the centre of the oven and cook for about 70 minutes until the custard is set.
- Remove the ramekins from the oven and let them cool. For best results, refrigerate them overnight.
- To serve, sprinkle the ramekins evenly with a little caster sugar (approx. ½ tsp sugar per ramekin) and caramelise until golden brown. To do this, set the glide-out grill of your range cooker at setting 3 and caramelise for 3-4 minutes.
Cinnamon-apple compote
- Cut the apples and pear into small cubes.
- Melt some butter in a saucepan and sauté the fruit.
- Add the cinnamon, vanilla, orange zest and orange juice, and cover and simmer gently for 5-6 minutes.
- Leave to cool.