SERVES 4
Ingredients
4 apples
3 large egg yolks
1 cup pure cream
½ cup full cream milk
2 tablespoons brown sugar
1 tablespoon ground cinnamon
½ cup chopped pecans or walnuts
80 butter
3 tablespoons caster sugar
1 dessertspoon of corn flour
1 tsp vanilla extract
Method
CRÈME ANGLAISE
Heat milk, cream and vanilla over low heat until small bubbles form on the sides of the saucepan (use a milk pan for this or a good quality non-stick saucepan). Do not boil. In a jug, whisk together egg yolks, corn flour and caster sugar until pale and doubled in volume. The more air you get into this mixture, the silkier the custard will be. Pour ½ cup heated cream/milk mixture into the egg mixture, whisking all the time until well combined. Then transfer this custard mixture back into the saucepan with the remainder of the milk/cream. Whisk over a gentle heat until custard thickens slightly. This should only take a couple of minutes. Do not leave to boil. Serve immediately with baked apples.
BAKED APPLES
Heat oven to 180 degrees. Cut around the apple spherically in ½ cm inclinations to create layered rounds. Combine the brown sugar and cinnamon and sprinkle between the apple layers. Lay apples upright on a lined baking tray and top each apple with 20g butter and sprinkle over nuts. Bake for 20 minutes until golden. Serve with crème anglaise.
