Caramelised apple croustade with creme anglaise Recipe

Caramelised apples served with a filo pastry crisp and home made creme anglaise.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5

Les ingrédients

Pour people
  • Braeburn apple(s) : 6 whole
  • Caster sugar : 125 g
  • Unsalted butter : 75 g
  • For the tuiles
  • Filo pastry sheet(s) : 6 whole
  • Caster sugar : 100 g
  • Unsalted butter : 200 g
  • For the sauce
  • Semi-skimmed milk : 150 ml
  • Double cream : 150 ml
  • Vanilla pod(s) : 1 whole
  • Egg yolk(s) : 4 whole
  • Caster sugar : 50 g



    Peel the apples, cut in half and remove the core.
    Tightly pack the apples into a saucepan and add the sugar and the butter.
    Place the pan on a medium heat and allow to cook for 10-15 minutes, or until the butter and sugar develop into a golden caramel.
    Once the caramel is formed, reduce the heat and cook the apples until soft. Halfway through, turn the apples over gently to ensure they are cooked all the way through.


    Preheat the oven to 180c.

    Melt the butter in a saucepan.
    Separate the sheets of filo pastry.
    Brush one with butter and then sprinkle with 1/4 of the sugar.
    Repeat this process until you have 4 layers of filo pastry.
    Finish the top with butter and caster sugar and then bake in the oven for 10 minutes until crispy.
    When cool, break the pastry into large shards.


    Scrape the seeds from the vanilla pod.
    Place the milk, cream, vanilla pod and seeds into a saucepan and bring to the boil. Turn off the heat.
    Place the egg yolks and caster sugar into a bowl and whisk until pale and creamy. Pour a dash of the hot milk into the egg mixture and whisk to combine, then slowly pour in the rest of the milk, whisking continuously.
    Pour the mixture back into the saucepan and bring to a gentle simmer. Stirring frequently, cook for 3-4 minutes or until the mixture is just thickened. Do not boil the mixture!

    Serve the caramelised apples with a shard of the croustade and a spoonful of creme anglaise

Chef's tip

«Be sure to use braeburn or cox's apples. you want the apple to remain intact not turn to a puree.»

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