Free Range Chef

Apple and cinnamon crème caramels

For the caramel

500ml of tart apple syrup (fine this in Sabato or any good deli shop)

Reduce this by half then add a centimetre to the bottom of the ramekin. Reserving 1table spoon for the creme

For the crème

425ml cream
½ level tsp of ground cinnamon
100g cater sugar
1 tbsp of above caramel
4 eggs
1tsp vanilla extract

1. Put the cream and sugar on a low heat stir to dissolve sugar.
2. Whisk in the ground cinnamon.
3. Heat cream to hot ,not simmering or boiling.
4. Remove from heat.
5. Add the caramel, and vanilla extrac tand whisk in to cream.
6. Put the eggs into a bowl whisk lightly. Pour the cream over the eggs stirring as you do so. mix well .
7. Pass this through a sieve and pour cream on top of the caramel to the top.
8. Place the crème caramels in to a baking tray with hot water.
9. Cover and cook on 160C for about 30 mins till set.
10 .Remove from water and chill.

To Serve
Dip bottom of ramikin into a warm water bath being careful not to get water inside or on the creme, gently use a knife around the edges to loosen caramel place a plate on top of caramel and flip quickly over so the creme caramel falls out