|Toffee Apple Crème Brûlée|
2 tbsp brown soft sugar
2oz (50g) caster sugar
600ml (20 fl oz) double cream
half a vanilla pod
Caramel: 2.5oz (70g) caster sugar and a little water
8 little ramekin dishes
Peel, core and chop the apples, then put into a pan with the sugar and about 1tbsp water so it doesn't burn. Cook until the apple is soft and it has nearly become mushy, then distribute the puree between the little ramekins.
Pour the crème into eight ramekin dishes, and place the dishes in a roasting tin containing enough boiling water to come at least half way up the sides. Bake for about an hour until the mixture is set but not coloured (better that than runny though!). Remove from the water, and allow to cool.
Over high heat, melt the caster sugar with a little water, stirring until it boils, and then watch it until it turns brown and caramelises. Carefully (it is HOT), pour evenly over the ramekins. Refrigerate until cold. The caramel will start to melt slightly after 24hours, but it will still be delicious.