Caramelized Apple Cream

Preparation

Step 1: Caramelize the apples

Peel the apples, remove the cores and seeds, then cut them into small 1 cm dice. In a large non-stick skillet, melt 30 g of butter over high heat. Add the apple cubes and sprinkle with 40 g of sugar and the cinnamon. Cook for 8 to 10 minutes, stirring regularly, until the apples are well caramelized and golden. Deglaze with the lemon juice, scraping the cooking juices with a spatula. Let cool completely.

Step 2: Infuse the milk with caramelized apples

In a saucepan, pour the whole milk and 100 ml of heavy cream. Add the cooled caramelized apples and the vanilla extract. Bring to a simmer over medium heat, then cover and let infuse off the heat for 20 minutes. The aromas of apple, caramel, and cinnamon permeate the milk. Blend everything with an immersion blender until smooth, then strain through a fine sieve, pressing the pulp to extract all the flavor.

Step 3: Make a brown butter caramel

In the same saucepan, melt 20 g of unsalted butter over medium heat. Cook, stirring, until it turns a hazelnut color and smells of toasted nuts — about 3 minutes. Off the heat, add 80 g of granulated sugar and stir. Return to low heat and let the sugar melt and caramelize to a beautiful dark amber color. Off the heat, pour in a splash of heavy cream (100 ml) while stirring vigorously — watch out for splatters.

Step 4: Prepare the cream base

In a large bowl, whisk 4 whole eggs with a pinch of flaky sea salt until just combined — do not foam. Pour the warm apple-infused milk in a steady stream over the eggs while whisking gently. Add the cooled brown butter caramel and mix delicately. Strain the entire mixture through a chinois to remove any lumps. The preparation should be perfectly smooth and homogeneous.

Step 5: Bake in a water bath

Preheat the oven to 150°C (300°F). Divide the mixture among 6 buttered ramekins placed in a large baking dish. Pour boiling water halfway up the ramekins — the water bath ensures gentle, even cooking. Bake for 40 to 45 minutes. The creams are ready when they are set around the edges but still slightly jiggly in the center — a gentle wobble is normal.

Step 6: Cool and serve

Carefully remove the ramekins from the water bath using tongs and let cool at room temperature for 30 minutes. Refrigerate for at least 4 hours, ideally overnight. When serving, let the creams sit at room temperature for 5 minutes. Sprinkle a fine pinch of flaky sea salt on each ramekin to enhance the caramelized flavors. Serve with a cinnamon shortbread cookie for a crunchy contrast.