This is a variation of the traditional creme caramel. I love using apples in my desserts so I thought I could try my hand at creating an apple flavored caramel custard. It turned out great. Do try and let me know. I have used about 1 cup of milk as the apple puree has a lot of water content but if you want to substitute some other fruit then you will have to adjust the milk quantity accordingly.

Ingredients :

For Caramel :

Grain Sugar : 3/4 cup

Water : 1 cup

Custard :

Eggs : 4 nos.

Egg Yolks : 2 nos.

confectioners / fine grain Sugar : 1/4 cup

Vanilla Extract : 1 Tsp.

Apple Puree : 1 & 1/2 cup

Milk : 1 – 2 cups

Method :

Preheat the oven to 160°C.

Caramel : In a saucepan, add the sugar and water for the caramel. Keep stirring til the sugar has completely dissolved. Then stop stirring and bring it to boil. Cook without stirring till you get a rich  golden brown caramel. Pour the caramel into the custard mold or a set of ramekins and swirl it around so the caramel coats the side and the base.

Custard : Heat milk  but stop below the boiling point. Then set aside to cool for 10 minutes.

Whisk together the eggs, egg yolks, sugar and vanilla extract. Make sure to whisk lightly as we don’t need to incorporate air into the mixture.  Now add the apple puree and mix well.

Add the warm milk to the egg mixture and mix well. Strain if any lumps are formed.

Put the caramel lined molds in a baking tray. Add room temperature water to the tray so it comes to about halfway up the sides of the molds. Pour the custard into the molds and bake at 160°C for about 30-40 minutes or till the custard is set (Insert a palette knife into the custard and if it comes out clean the custard is set).

Cover and refrigerate the custard for a few hours.

When serving, dip the mold into warm water and then turn the mold up side down on a serving plate.

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