Recipes

This recipe for Caramelised Apples with Creme Anglaise was created by Nick Nairn for Freedom Food

Serves 6

For the Custard

    150ml Freedom Food labelled double cream
    150m (5 fl oz) Freedom Food labelled full-fat milk
    1 vanilla pod
    3 Freedom Food labelled egg yolks
    25g (1oz) caster sugar

For Caramelised Apples

    275g (10 oz) caster sugar
    6 granny smith apples, peeled and quartered

Method

Place the cream and milk into a thick-bottomed pan, over medium heat until simmering. Split the vanilla pod, scrape out the seeds, and add both to the pan. Set aside for 5 minutes.

Place the egg yolks and sugar for the custard into a bowl. Whisk until a thick fluffy mixture. Slowly pour the hot cream over the egg and sugar mixture stirring continually.

Pour mixture into a clean pan and place back on the medium heat, continuing to stir. Cook the mixture until it starts to thicken, taking care that it doesn’t become too hot. Once a light coating consistency is obtained, immediately sieve the mixture into a clean cold bowl. Cover with cling wrap to avoid skinning and allow to cool.

Meanwhile, place the sugar set aside for the apples into a large frying pan, over a medium heat. Allow the sugar to melt slowly and stir as little as possible, only doing so to fold in little areas of dark caramel, which start to appear.

After 6-8 minutes all of the sugar will be melted, however, allow to cook a little further (another 1-2 minutes should do).  The caramel is ready when large bubbles appear along with a dark, acrid smoke.  Remove the pan from the heat.

Carefully add the apples to the caramel. Ensure all the apples are well coated and return to a low heat until the apples are tender but still holding their shape. Divide the caramelised apples between bowls and serve with plenty of custard.