Perfect apple recipes

A glut of apples is predicted this year, and it can be hard to know what to do with such an oversupply – try making apple brûlée or spicy apple and tomato chutney with apple recipes from Country Life

Monday, 24 August 2009

Verity Davis

Bramley apple brûlée

Ingredients
3 large cooking Apples, such as Bramley, cored
300ml single cream
1/2 tsp ground Cinnamon
1/4 tsp ground Cloves
3 egg yolks
50g Sugar

Method
1. Preheat the oven to 170°C/gas 3.
2. Put the apples in a small roasting pan with 1cm of water. Bake for 40 minutes until tender. Remove from the oven and allow to cool a little.
3. Pour the cream into a small saucepan. Bring almost to the boil, then remove from the heat.
4. Scoop the flesh from the apples and put in a food processor or blender. Add the spices, egg yolks and half the sugar. Blend for 2-3 minutes until smooth.
5. Add the scalded cream and blend again.
6. Pour the mixture into three ramekins. Place in a roasting pan, then pour in enough hot water to come halfway up the sides of the dishes. Bake 25-30 minutes until set.
7. Sprinkle with the remaining sugar and spray with a little water. Burn the surface with a blowtorch to form a crisp caramelised topping. Alternatively, place the ramekins under a very hot grill to brown the topping.