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Apple recipes

Rooibos creme caramel and toffee apple

45 minutes

Rooibos creme caramel and toffee apple

By Abigail Donnelly

Difficulty Easy

Cooking Time 45 minutes

Ingredients

2 cups cream
1/2 cup milk
100 g light brown sugar
2 Rooibos teabags
4 free-range eggs
Water
3/4 cup light brown sugar
Apple wedge

Method

Preheat the oven to 150°C.

Heat cream, milk, light brown sugar and Rooibos teabags until just simmering, then remove from the heat. Infuse for 15 minutes. Remove the teabags. Beat free-range eggs, then slowly add the cream mixture to the beaten eggs and pour into a small greased ovenproof dish.

Place in a larger ovenproof dish and fill with hot water to halfway up the sides. Bake for 45 minutes or until almost set.

Cool before chilling to set completely.

Add light brown sugar to a saucepan and heat gently to form a caramel. Dip apple wedges into the hot caramel.

Serve the crème caramel topped with the toffee-apple pieces and extra spun caramel

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Spicy plum-and-apple free-range duck with roast baby vegetables

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Honey Crunch apple pie

Apple strudel

Easy chocolate fudge with apple snow

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Stewed apples in crispy vine leaves

Blue Tower terrine with caramelised apples

Pan-fried prawns with Asian apple salad

Rooibos creme caramel and toffee apple

Rooibos creme caramel and toffee apple

Ingredients

Method