Ingredients
50g/2oz chopped walnuts
50g/2oz sultanas
50g/2oz finely diced red+green apples
500ml/¾ pint whipping cream
100g/4oz caster sugar
4 egg yolks
25g/1oz butter and vanilla essence
brown sugar, raspberries and icing sugar to finish
Method
Preheat the oven to 110C/225F/Gas ¼ and prepare a bain marie (deep tin to hold water) into which 6-10 ramekins will fit comfortably. To make the baked egg custard, whisk whipping cream with egg yolks, caster sugar and vanilla essence and pass through a fine sieve. Take the diced apple and gently cook in butter in a pan.
Mix together the sultanas and walnuts and cooked apple and divide between ramekin dishes. Pour sieved custard mixture over fruit and nut, filling each ramekin to the rim. Place in bain marie and pour cold water around ramekin dishes to fit at least half way.
Bake for 25 mins or until lightly set.
Sprinkle with brown sugar and crisp slightly under the grill (do not caramelise like a brûlée), garnish with raspberries and dust with icing sugar.
