This is creme caramel but not as we know it. This delicious but light dessert goes well after virtually any main course.


  • 300g/ 10½ oz caster sugar

  • 100ml/ 3½ fl oz water

  • 500ml/ 18 fl oz double cream

  • 100ml/ 3½ fl oz milk

  • 125ml/ 4½ fl oz pure maple syrup

  • 2 eggs

  • 6 egg yolks

  • For the apple topping

  • 2 apples, cored and chopped roughly

  • 2 tbsp caster sugar

  • 50g/ 2 oz butter


  • 1.

    Preheat oven to 150’c. Make a caramel by boiling the sugar and water together without stirring; pour the hot caramel into dariole moulds or teacups. Bring the cream, milk and maple syrup to the boil. Whisk the eggs and yolks in a bowl, pour over the hot cream mixture and whisk together. Then pour into the moulds/teacups. Bake the creams in a water bath for approx 45min at 150’c approx until set. Remove, allow to cool then place into the fridge to set.

  • 2.

    To make the apple topping, heat the sugar very quickly in a fry pan. Add the butter and once melted, add the apple pieces. Cook until apple is slightly golden and soft. Once set, suspend the creams in hot water to loosen then place the

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