For six/eight individual pots
- 5 egg yolks
- 75g of caster sugar
- 500 ml of double cream
- 1 vanilla pod
- 3 apples
- 3 pears
- Cinnamon (optional)
- 2 table spoons of caster sugar
- 6 tbs of cassonade or demerera sugar
Peel and cut the apples and the pears. Stew them until they becomes soft but not a puree texture.
Add two table spoons of caster sugar, and sprinkle with cinnamon.
For the crème brulee: whisk the sugar with the egg yolk in a bowl until it becomes fluffy and a creamy colour.
Cut the vanilla pod lengthwise and remove the grains with a knife. Add the grains to the bowl.
Add progressively the double cream and whisk with energy.
In individual oven pots (ramequins), add a generous spoon of the apple and pear stew and add some crème brulee preparation.
Cook in the oven at 100*Celsius for approximately one hour.
When they are cooked, sprinkle the top with some cassonade and put them under the grill for a few minutes only checking at all times they don’t burn
Let the crème brulee cool down and refrigerate.
Decorate with some apple and pear puree on top, and some vanilla sticks