Summary

Ingredients

For the cream:

• 0.5 ½ vanilla pod (s), the pulp it
• 120 ml milk
• 4 egg yolks
• 70 g suar
• 350 ml cream

For the compote: (caramelized apples)

• 3 apples
• 50 grams sugar
• 25 g butter
• Sugar, brown, for sprinkling

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Instructions

1. Cream:
2. Carefully bring the milk with vanilla pulp to the boil in a small saucepan. In the meantime, stir the egg yolks and sugar in a bowl until creamy. Add the cream and stir in well. Pour the hot milk into the cream mixture and mix well. Now put the cream in a cool place for at least 2 hours.
3. Caramelized apples:
4. Peel and core the apples and cut into fine wedges. Caramelize the sugar in a pan. Then add the apples and butter, stir and simmer over a low heat for 2-3 minutes. Then let it cool down.
5. Divide the prepared apples in fireproof ceramic molds and cover each with the vanilla cream. Place them side by side on a deep baking sheet and cook for 60-80 minutes at approx. 100 ° C in a water bath. To do this, pour so much warm water onto the baking sheet that half of the molds are in the water.
6. The cream is ready when it is set and light skin has formed. The cooking time can vary a bit!
7. After baking, let the cream cool and put in the refrigerator. Before serving, sprinkle with a little brown sugar and caramelize with a gas burner or using the grill function of the oven.