Summary

Ingredients

• 250 grams sugar
• 1 vanilla pod (s)
• 600 ml milk
• 2 sticks cinnamon
• 3 egg (s)
• 2 egg yolks
• Apple compote:
• 1 lemon (s), untreated
• 800 g apples (Elstar, Cox orane or Boskop)
• 100 g suar
• 100 ml white wine
• 200 ml apple juice, clearer
• 50 ml calvados
• 1 ½ teaspoon cornstarch

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Instructions

1. For the crème caramel, put 150 g sugar in a saucepan, melt into dark brown caramel and pour evenly into a 1 L ring mold or into 8 portion molds.
2. Slit open the vanilla pod, scrape out the pulp. Bring the milk, cinnamon, and vanilla to the boil and remove the cinnamon sticks. Whisk the eggs and yolks with the remaining sugar. Slowly stir the hot milk into the egg mixture with a whisk and pour through a fine sieve. Pour the egg milk into the ring mold or the portion molds.
3. Place the form (s) in a large roasting pan on the 2nd bar from the bottom (or use the juice pan). Fill up with very hot water to just below the edge of the (portion) molds. Cook in a preheated oven at 150 ° for 1.5 hours, then remove and let cool down.
4. Cover the mold (s) with cling film and ideally place in the refrigerator overnight.
5. Before serving, remove the crème caramel from the edge of the mold with a small knife and turn it out onto a platter. Or serve in a mold.
6. For the apple compote, peel the peel from half a lemon very thinly. Squeeze out 3 tablespoons of lemon juice. Quarter, core, and peel the apples and cut into 1.5 cm cubes. Immediately mix apples with lemon juice.
7. Caramelize sugar in a saucepan, deglaze with white wine, apple juice and calvados. Cook until the caramel has dissolved. Mix the cornstarch with a little cold water and use it to bind the brew. Add the apples, cinnamon sticks and lemon zest. Bring to the boil once, cover and cook over a mild heat for 5 minutes and remove the cinnamon sticks.
8. Put the compote in a bowl and let it cool down in a cold water bath.
9. Serve the crème caramel with the apple compote.