Deliciously creamy, velvety, silky-soft custard, infused with cinnamon and topped with apple flavoured caramel and poached apple slices.

INGREDIENTSof Apple and cinnamon creme caramel cakes

  • 2/3 cup caster sugar
  • 250g cream cheese
  • 395g can Sweetened Condensed Milk
  • 6 egg yolks
  • 2 tsp vanilla bean paste
  • 175g unsalted butter, softened
  • 1 large apple, grated, plus 1 thinly sliced apple
  • 1 tsp ground cinnamon
  • 11/2 cups caster sugar
  • 3 eggs, separated
  • 1 cup flour

How to Make Apple and cinnamon creme caramel cakes

  • Put sugar and 2 tbs water in a small saucepan and place over medium heat. Cook for 7 minutes then quickly divide among 8 holes.
  • Set aside until cool.
  • To make the custard layer, beat cream cheese until smooth.
  • Gradually add condensed milk, egg yolks, vanilla and a pinch of salt. Divide among the 8 holes, then chill for 1 hour to firm slightly.
  • For apple sponge, melt 25g butter in a saucepan over medium heat.
  • Add grated apple, cinnamon, caster sugar and water. Cook, for 10 minutes until softened.
  • Remove from heat and set aside to cool completely.
  • Combine apple mixture, egg yolks, flour, remaining 150g butter and caster sugar.
  • Whisk eggwhites to stiff peaks, then fold into apple mixture.
  • Divide among the 8 holes, making sure not to push apple mixture into the custard.
  • Bake for 40 minutes.
  • To make candied apple slices, combine remaining 3/4 cup caster sugar and 2 tbs water in a frypan over medium-high heat.
  • Cook for 10 minutes until a golden caramel.
  • Add apple slices and cook for 30 seconds each side or until slightly tender.
  • Cool on a baking tray lined with baking paper. Reserve caramel in pan.
  • Cool cakes in pans for 5 minutes, then turn out onto a serving plate.
  • Serve topped with a few slices of apple and drizzle with reserved caramel.


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