Cardamom crème caramel

Preparation time: 10 minutes
Cooking time: 35 minutes

For the crème caramel:
300ml of full fat milk
180g of caster sugar
3 cardamom pods crushed
4 egg yolks

For the mousse:
2 Granny Smith apples
100g of sugar
2 gelatin leafs
200ml of whipping cream

Featured in:
August 2011

Place 100g of sugar with a tablespoon of water in a pan and caramelize until golden brown in colour. Pour the caramel into four mini plum cake dishes.

In a deep pan bring the milk to simmer with the cardamom seeds for 5 minutes to infuse the flavor. In a separate bowl, mix the egg yolks with the rest of the sugar, add strained milk and gently mix avoiding the formation of foam. Pour the mixture in the cake tin and bake in bain marie (water bath) at 180C for 18-20 minutes or until firm in the center.

Refrigerate until needed.

To make the mousse, peel the apples and place the skins with the sugar and 50ml of water in a pan. Cook gently for 5 minutes on low heat. Meanwhile soak the gelatin leaves in cold water for 5 minutes. When ready, squeeze the excess water from gelatin and add to the sugar syrup. Strain and place in a blender, then add the apples and blend to fine puree.

Whip the cream to a soft peak, gently incorporate the apple puree and refrigerate for at least 5-6 hours.

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