- Ingredients
- 500g Braeburn apples, peeled, cored and roughly chopped
- 25g unsalted butter
- 20g sugar
- 1tbsp water
- 500ml semi-skimmed milk
- 500ml whipping cream
- 2 vanilla pods, seeds only
- 110g NESTLÉ DOCELLO Crème Brûlée Mix
- 500g plain flour
- 20g cinnamon
- 250g soft brown sugar
- 100g pecan nuts, roughly chopped
- 250g unsalted butter
Apple Custard Crumble
Ingredients
Method
Method
Place the apples, butter and sugar into a pan and add a tablespoon of water. Bring to the boil and simmer for approximately 5mins to dissolve the sugar and slightly soften the apples. Remove from the heat and set aside.
Heat the milk and cream in a saucepan and bring to the boil. Remove from the heat and stir in the brûlée powder, whisking continuously for approximately 2 minutes. Decant into serving dishes and place in the refrigerator to set for approximately 35 minutes.
While the brûlée is setting, make the crumble. Place the flour, butter & cinnamon into a mixer and, using the paddle attachment, blitz to reach a breadcrumb texture. Add the sugar and the chopped pecan nuts. Mix to combine.
Lay the crumble mix onto a sheet of baking parchment and place in an oven preheated to 180˚C for approximately 20mins or until golden brown, stirring halfway. Until set. Remove from the oven and allow to cool. Set aside.
When ready to serve, top with the softened apple and the nut crumble mix.
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