- 4 apples, peeled and cut into large dice
- 1⁄2 cup granulated sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon lemon rind, finely grated
- 1⁄8 teaspoon ground nutmeg
- 4 egg yolks
- 1⁄2 cup white sugar
- 2 cups heavy cream
- 1 tablespoon vanilla
- 1⁄4 cup brown sugar, packed, then sifted
Directions See How It's Made
- In a medium, heavy-bottom saucepan, combine apples, Crispin, Spartan or Empire Apples can be used, sugar, cinnamon lemon rind and nutmeg.
- Cook over medium heat, until apples softened, stirring occasionally about 10 minutes. Spread this mixture into six, 6 ounce heatproof ramekins, and chill.
- In a separate bowl, beat the egg yolks with sugar.
- In the saucepan that you used for the apples, heat cream, until just before boiling, scraping down the apple bits and spices on the pan into the cream mixture.
- Whisking constantly, pour in the egg mixture, and continue stirring until thickened, about 20 minutes.
- Do not let it boil.
- Remove from heat and stir in the vanilla.
- Strain evenly onto the chilled apple mixture in each ramekin, and let cool.
- Let cool overnight.
- At least 1 hour before serving, and up to 1 day ahead, sprinkle custards with brown sugar.
- Broil for 1 to 2 minutes until sugar melts and colours.
- Chill until ready to serve.