300 ml each of heavy cream (45% fat) and pouring cream
50 ml milk
6 egg yolks
55 g light brown sugar
250g caster sugar
75 ml muscat
80 ml water
Green apple sorbet:
8 Large Granny Smith apples, quartered
and cored, skins on
150 milliliters sugar syrup
1 Tablespoon lemon juice
2 tbsp chopped ginger
4 cups apple juice
1 cup water
¼ cup sugar
pinch of salt
Serve sorbet with crème caramel and drizzle with syrup. Optional apple crisps can be served for extra texture.
Combine creams, milk and remaining muscat in a saucepan and bring to the boil over medium-high heat. Meanwhile, in a bowl, whisk egg yolks and sugar until sugar dissolves, pour cream mixture over and whisk to combine. Strain into a jug and skim bubbles from surface.
Preheat oven to 160C. Divide muscatel mixture among six ¾ cup-capacity ovenproof bowls, pour over custard and place in a tea towel-lined roasting pan. Pour in enough boiling water to come halfway up the sides of bowls, cover tightly with aluminium foil and bake until just set (50-55 minutes). Remove from water bath and stand for 10 minutes.
Meanwhile, for muscat caramel, combine sugar and 80ml of water in a small saucepan and stir over medium-high heat until sugar dissolves. Cook, while brushing down sides of pan with a wet pastry brush to prevent sugar crystals forming, until dark caramel in colour (6-8 minutes). Remove from heat, add muscat and 80ml of water (be careful, mixture will spit), return to heat and stir until combined. Set aside. Makes about 200ml.
Pour warm muscat caramel over warm muscatel creams and serve immediately.
Green apple sorbet
Place the apple quarters in a food processor and blend until smooth. Strain the apple juice through a fine-meshed sieve. Measure to make sure you have around 600 milliliters of juice. Mix juice together with the sugar syrup and lemon juice. Taste for sweetness, adding syrup if necessary. Pour the liquid into an ice cream maker.
Place the ingredients into a sauce pot. Reduce until syrupy, 25 minutes and strain.