Orchard Baked Custard Loaf
6,4 / 10
ready in 5 h.
Preheat the oven to 150°C (130 fan) | 300°F | gas 2.
Put 150 g of the sugar in a heavy-based saucepan with 200 ml water and stir over a low heat to dissolve. Add the apples and simmer for 10 minutes or until they are soft, then remove with a slotted spoon and leave on a wire rack to dry. Discard the vanilla pod.
Put the pan back over a high heat and boil until the water evaporates and the sugar turns into a thick, golden caramel. Pour the caramel into a terrine and leave to set, then butter the sides and spoon in the apples.
Whisk the milk and eggs with the remaining 25 g of sugar and pour it into the terrine. Transfer the terrine to a roasting tin and pour enough boiling water around it to come halfway up the sides.
Transfer the tin to the oven and bake for 30 minutes or until only just set in the centre. Remove the terrine from the tray and chill for 4 hours or overnight.
Give the terrine a vigorous side-to-side shake to loosen the crème caramel, then turn it out onto a serving plate.