Apple Crumbrulée 

Apple Crumbrulée is a creamy twist on the classic French dessert – infused with Apple Crumble White Chocolate Bark and a hint of cinnamon for cosy, caramelised indulgence.

Serves 4–6 small ramekins

Ingredients 

500 ml (2 cups) cream

80 g Apple Crumble White Chocolate Bark (roughly chopped)

1 tsp ground cinnamon

1 tsp vanilla extract (or seeds from 1 vanilla bean)

5 large egg yolks

60 g (¼ cup) caster sugar (plus extra for topping)

Method

In a saucepan, gently heat the cream with the chopped Apple Crumble White Chocolate Bark and cinnamon. Stir until the chocolate has melted and the mixture is smooth. Remove from the heat, stir in the vanilla, and let cool slightly.

In a bowl, whisk together the egg yolks and caster sugar until pale and slightly thickened. Slowly pour the warm cream mixture into the yolks, whisking continuously to prevent scrambling.

Strain the custard through a sieve into a jug, then pour into ramekins. Place ramekins in a deep baking dish and fill with hot water halfway up the sides. Bake at 150°C for 35–40 minutes, or until the custard is just set but still has a slight wobble.

Remove the ramekins from the water bath, cool to room temperature, then refrigerate for at least 3 hours or overnight.

When ready to serve, sprinkle a thin, even layer of caster sugar over each custard. Caramelise with a blowtorch (or under a very hot grill/broiler). Let the sugar harden, then serve immediately.

Use the left over bark as a garnish or just eat it alongside your dessert - Yummy!