Bring milk, cream, 2 tablespoons of sugar and 1 pinch of salt to the boil in a saucepan, remove from heat, add poppy seeds. Wash, peel and quarter the apple, cut out the core. Cut apples into fine cubes. Steam apple cubes and vanilla sugar in a saucepan at low heat for 2-3 minutes, remove from heat, set aside 4 tsp. for decoration
Whisk the egg and egg yolks and stir into the poppy seed milk. Place 4 ovenproof moulds (approx. 100 ml content) in a fat pan of the oven. Put 1-2 tbsp. apple cubes into each pan, pour egg and milk on top. Put the fat pan into the preheated oven (electric cooker: 125 °C/recirculating air and gas: not suitable) and pour on boiling water so that 2/3 of the moulds are in water. Cook for 50-60 minutes. Carefully remove from the fat pan and allow to cool
Sprinkle evenly with 1 tablespoon of sugar each. Caramelise with a gas burner. Arrange the crème brûlée decorated with 1 teaspoon of apple cubes