Chef's Recipes

Baked apples with burnt cream

Australian Gourmet Traveller recipe for baked apples with burnt cream by Mat Lindsay from Ester, Sydney.

By Mat Lindsay
  • 40 mins preparation
  • 45 mins cooking plus setting, cooling
  • Serves 8
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Baked apples with burnt cream
"This is like the best apple crumble and cream you've ever had, only deconstructed," says Lindsay. "It's a comforting autumn dessert. Begin this recipe a day ahead to set the cream; you'll also need a blowtorch.

Ingredients

  • 4 large Granny Smith apples, halved, cored
  • For greasing: butter
  • 90 gm caster sugar
  • To serve: fried rosemary
Burnt cream
  • 500 ml (2 cups) pouring cream
  • Thinly peeled rind of 1 lemon
  • 1 cinnamon quill
  • 3 egg yolks
  • 60 gm caster sugar, plus extra for serving
Olive-oil crumb
  • 150 gm (1 cup) plain flour
  • 50 gm butter, coarsely chopped
  • 50 ml olive oil
  • 100 gm caster sugar

Method

Main
  • 1
    For burnt cream, bring cream, lemon rind and cinnamon to the boil in a saucepan over medium-high heat, then set aside to infuse and cool to room temperature (1 hour). Whisk yolks and sugar in
    a bowl until thick and pale (4-5 minutes), strain in cream mixture and whisk to combine. Return to pan over medium heat and stir continuously until mixture thickly coats the back of a wooden spoon (4-5 minutes). Pour into a 1-litre container and refrigerate overnight to set. When ready to serve, sprinkle an even layer of sugar on top and caramelise with a blowtorch.
  • 2
    For olive-oil crumb, preheat oven to 160C. Place ingredients in a bowl, rub together with your fingertips to a coarse crumb, and season to taste with sea salt and white pepper. Spread on a baking tray lined with baking paper and bake, stirring occasionally, until golden (10-12 minutes). Cool, break into large pieces and store in an airtight container in the pantry for up to 5 days.
  • 3
    Preheat oven to 180C. Place apple halves cut-side down in a buttered baking dish large enough to fit them in a single layer. Stir sugar and 180ml water in a saucepan over medium-high heat to dissolve sugar, bring to the boil, then pour syrup over apples. Bake uncovered, basting occasionally with syrup, until apples are tender and syrup starts to caramelise (20-25 minutes). Remove from oven and cool.
  • 4
    Serve baked apples with a generous scoop of burnt cream, and scattered with olive-oil crumb and fried rosemary.

Notes

Drink Suggestion: 2009 Pichot Vouvray “Le Marigny” Moelleux, Loire, France. Drink suggestion by Mat Lindsay