Neven's Creme Brûlée with Poached Apple Compote

Method

Preheat the oven to 115⁰C (240⁰F/Gas Mark 1/4)

To Make The Poached Apple Compote:

1. In a medium size saucepan place the diced apple, ice cider/apple juice, caster sugar, vanilla extract and cinnamon stick.
2. Bring to the boil, reduce to low- medium heat and allow to simmer for 12-15 minutes.
3. When the diced apple is soft, switch off and allow to cool. 

To Make The Brûlée:

1. Place the milk, cream and scraped out vanilla pod skin in a medium pot. Simmer gently until the mixture just comes to the boil.
2. Meanwhile, place the egg yolks in a large bowl with the caster sugar and vanilla pod seeds. Beat together lightly, until combined.
3. Slowly pour the hot milk and cream mixture into the egg yolk mixture, whisking continuously. Pass through a sieve into a clean bowl.
4. Place the 8/10 x 200ml (7fl oz) ramekins on high sided baking tray(s). Place a spoon of the prepared apple compote in the base of each ramekin.
5. Set the remaining apple aside for serving. Using a ladle, carefully divide the brûlée mixture into the ramekins.
6. Fill the tray with enough boiling water to come halfway up the sides of the brûlée dishes. 
7. Carefully transfer to the oven to bake for 45-50 minutes or until just set but still a slight wobble in the middle. Remove from the oven and transfer to the fridge and allow to set for at least 6 hours, or preferably overnight. 

To Serve:

1. Sprinkle each of the brûlée's with an even layer of cassonade or cane sugar.
2. Using a blowtorch to melt and glaze the sugar until golden brown and caramelised.
3. Arrange on serving plates and spoon the apple compote into a small dish to the side.
4. Add a scoop of vanilla ice-cream and decorate with dried apple crisp or mint leaves.