- 330 ml milk
- 3 pieces of lemon rind, removed with a peeler
- 80 gm caster sugar, plus extra for moulds
- 50 gm plain flour (1/3 cup)
- 20 gm soft butter, plus extra for greasing
- 20 ml Calvados
- 2 eggs, separated
- 1 Granny Smith apple, thinly sliced crossways using a mandolin
- For dusting: pure icing sugar
- 40 g butter
- 4 Granny Smith apples, peeled, cored and cut into eighths
- 100 gm pure icing sugar
- 30 ml Calvados
- 50 ml pouring cream
- 1For caramelised apple, heat butter in a frying pan over medium-high heat, add apples and cook for 3-4 minutes on each side or until golden. Sieve over icing sugar, toss to coat and cook for another 8-10 minutes, tossing occasionally, until caramelised. Add Calvados, simmer for 2 minutes or until reduced, add cream and cook for one minute or until thick. Divide among four buttered and sugared 1 cup-capacity ceramic moulds and set aside.
- 2Preheat oven to 180C. Heat 250ml (1 cup) milk and lemon rind in a small saucepan and bring just to the boil over medium heat. Meanwhile, combine 60gm sugar, flour and remaining milk in a bowl and whisk until smooth. Pour over milk mixture, whisk to combine and return to pan. Whisk over medium heat for 1 minute or until thick, remove from heat, remove lemon rind, add butter and mix to combine. Stand for 5 minutes, add Calvados and egg yolks and whisk to combine.
- 3Whisk eggwhites and a pinch of salt until soft peaks form, scatter over remaining sugar and whisk until firm peaks form. Fold one-third of eggwhites into mixture until just combined, then fold through remaining eggwhite mixture. Divide among ramekins, smooth tops and run finger around edges. Top with a thin slice of apple and bake for 15-20 minutes or until risen and golden. Serve dusted with icing sugar.
Drink Suggestion: Sweet cider. Drink suggestion by Max Allen