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Pear and apple creme brulees

Prep:

Cook:

Serves:

    Makes 6–8 ramekins
    INGREDIENTS
    5 egg yolks
    75g caster sugar
    500ml of double cream
    Cinnamon (optional)
    1 vanilla pod
    3 apples and 3 pears, peeled, quartered and cored
    2 tbsp caster sugar
    5-6 tbsp demerara sugar

    METHOD

    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.

    Method
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