Chocolate crème-brûlée with caramel apples

Name: Chocolate crème-brûlée with caramel apples
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 150 g Fine dark chocolate (70% cocoa content); 300 g Whipped cream; 3 eggs + 3 egg yolks (Gr. M); 5 TABLESPOONS + 3 tablespoons + 6-8 tablespoons sugar; 2 sour apples (e.g. Elstar); 1 TABLESPOON Butter; 1 TABLESPOON Lemon juice

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

150 g Fine dark chocolate (70% cocoa content)
300 g Whipped cream
3 eggs + 3 egg yolks (Gr. M)
5 TABLESPOONS + 3 tablespoons + 6-8 tablespoons sugar
2 sour apples (e.g. Elstar)
1 TABLESPOON Butter
1 TABLESPOON Lemon juice

Directions

1
Break chocolate into pieces. Bring cream to the boil in a pot and remove from the heat. Melt the chocolate in the cream while stirring. Let it cool down. Whisk eggs, egg yolk and 5 tbsp. sugar. Stir into the chocolate cream.
2
Preheat oven (electric cooker: 125°C/ circulating air: 100°C/ gas: stage 1)
3
Place six flat, ovenproof bowls (each containing approx. 175 ml) in a fat pan (deep baking tray). Pour chocolate cream into the bowls. Pour so much hot water into the fat pan that about 2/3 of the bowls are in water. Leave to set in the hot oven for 50-60 minutes
4
Wash apples, quarter them, remove seeds and cut them into thin slices. Melt butter. Sauté apples briefly in it. Sprinkle with 3 tbsp. sugar and caramelise while turning until golden. Add lemon juice and 5 tbsp. water and bring to the boil.
5
Steam apples for 2 minutes. Let it cool down.
6
Allow the cream to cool, cover and chill for at least 4 hours. Then sprinkle 1-2 tablespoons of sugar on each. Caramelise the sugar with a gas burner or under the hot oven grill until golden brown.
7
Serve crème brûlée with the apples.