Makes 6–8 ramekins
5 egg yolks
75g caster sugar
500ml of double cream
1 vanilla pod
3 apples and 3 pears, peeled, quartered and cored
2 tbsp caster sugar
5-6 tbsp demerara sugar
Stew the fruit gently until soft but not mushy. Sprinkle with 2 tablespoons of caster sugar and some cinnamon if wished.
For the brulee: whisk the sugar and egg yolks in a bowl until fluffy and pale. Split the vanilla pod lengthwise and scrape the seeds into the egg yolk mix. Gradually add the double cream and whisk briskly.
Put a generous spoon of the stewed apples and pears into each ramekin then top with the creme brulee mixture.
Cook in the oven at 100°C for about an hour until just set.
When cooked, heat a grill to high and sprinkle the tops with a layer of demerara sugar. Put them under the grill for a few minutes until the sugar is bubbling and caramelised, making sure they don’t burn.
Remove, cool and refrigerate. Serve warm or cold.