- 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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
