with brown butter crumble and Sauternes apple
165 ml (5½ fl oz/²⁄³ cup) milk
165 ml (5½ fl oz/²⁄³ cup) pouring (single) cream
½ vanilla bean, cut in half lengthways, seeds scraped
75 g (2½ oz) caster (superfine) sugar
2 free-range eggs yolks
30 ml (1 fl oz) Calvados
Brown butter crumble
125 g (4½ oz) unsalted butter
125 g (4½ oz) skim milk powder
100 ml (3½ fl oz) sauternes or moscato wine
1 Tbsp lemon juice
1 kg (2 lb 4 oz) granny smith apples
100 g (3½ oz) unsalted butter
80 g (2¾ oz) caster (superfine) sugar
1 tsp ground cinnamon
¼ tsp ground cardamom
155 g (5½ oz/¾ cup) raw (demerara) sugar
8 scoops good-quality vanilla
For the custards
Combine the milk, cream, vanilla seeds and 1/2 the sugar in a saucepan. Bring to just below boiling, then set aside to cool slightly.
In a bowl, mix the egg yolks and remaining sugar. Whisk in the warm cream mixture until combined, strain into a container, then mix in the Calvados. Cover the surface with plastic wrap and chill for at least 8 hours.
The next day, preheat the oven to 95ºC (190ºF). Give the custard a good stir, then pour into eight small 10 cm (3 inch) baking dishes. Bake for 30 minutes, or until the custards are fully set, but still with a little wobble. Cool to room temperature.
For the Brown Butter Crumble
Melt the butter in a saucepan over medium heat. Add the milk powder and whisk constantly until the butter and milk powder turn golden brown. Strain the crumble mixture over
a bowl, keeping the strained butter, and placing the crumble on a tray lined with baking paper to cool.
For the apple
In a bowl, combine the Sauternes and lemon juice. Peel and core the apples, then cut each into about six wedges. Toss in the Sauternes mixture.
In a large frying pan over medium–high heat, melt 1/2 the butter. Add 1/2 the apple, sugar and spices and cook for 1 minute. Add half the Sauternes mixture and cook for 3–4 minutes. Reduce the heat and cook until the apple is soft and no juice remains. Remove the apple and cook the remaining wedges the same way.
Sprinkle the sugar evenly over the custards and carefully caramelise with a kitchen blowtorch, or place under a hot grill (broiler). Top with the apple wedges, crumble mix and a dollop of ice cream.