Vanilla Crème Brûlée (to Share) (v) Recipe

Preheat and prepare dishes

Preheat the oven to 150°C (300°F). Choose a shallow ovenproof dish large enough to share (about 1.2–1.5 L capacity) or four individual ramekins. Place a kettle on to boil for the water bath.

Split the vanilla bean lengthwise and scrape the seeds into a saucepan with the cream and milk. Add the pod too for extra flavour. Heat gently until just below simmering (do not boil), then remove from the heat and let infuse for 15 minutes.

In a mixing bowl, whisk together the egg yolks, caster sugar and salt until the mixture is pale and slightly thickened (about 1–2 minutes).

Remove the vanilla pod from the infused cream. Gradually temper the hot cream into the yolk mixture: pour a small amount of hot cream while whisking continuously, repeat until about half the cream is incorporated, then slowly whisk in the remainder to avoid scrambling the yolks.

Strain the custard through a fine sieve into a large measuring jug to remove any cooked bits and the vanilla pod residue. Pour the smooth custard into the prepared dish or divide between ramekins.

Place the filled dish/ramekins into a deep roasting tray. Pour hot water from the kettle into the tray to come halfway up the sides of the dish/ramekins (water bath). Bake in the preheated oven for 35–45 minutes (ramekins) or 45–55 minutes (large dish), until the custard is set at the edges but still slightly wobbly in the centre.

Carefully remove the dish/ramekins from the water bath and cool to room temperature. Refrigerate for at least 3 hours, preferably overnight, to chill thoroughly and set.

While the custard chills, make the lemon butter. In a small bowl, cream the softened unsalted butter with the icing sugar until smooth. Stir in the lemon zest, lemon juice and chopped thyme leaves until evenly combined. Taste and adjust lemon or thyme to preference. Cover and refrigerate; bring to very soft spreadable temperature before serving.

Make the crumble topping: in a bowl, rub the cold cubed butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the rolled oats, demerara (or brown) sugar and a pinch of salt. Spread onto a baking sheet lined with parchment and bake at 180°C (350°F) for 10–12 minutes, shaking the tray once, until golden. Cool and break into small clusters.

For the caramelised apples: melt 25 g butter in a large frying pan over medium heat. Add the sliced apples, sprinkle with brown sugar and cinnamon, and toss to coat. Cook for 6–8 minutes, stirring occasionally, until apples are softened and caramelised but still hold their shape. Stir in 1 tsp lemon juice to brighten the flavour. Remove from heat and let cool to warm.

Make the quick cinnamon ice cream: whip the cold double cream to soft peaks. Fold in the sweetened condensed milk, ground cinnamon and vanilla extract until fully combined. Transfer to a loaf tin or container, smooth the top, cover and freeze for at least 4 hours (preferably overnight) until firm.

When ready to serve, remove the custard from the fridge. If using a large sharing dish, leave the crème brûlée whole; for individual ramekins, work on each one. Pat the tops dry with a paper towel to remove any condensation.

Evenly sprinkle a thin, even layer of granulated sugar over the chilled custard surface (about 10–20 g per ramekin, or 40–60 g for a large dish). Use a kitchen blowtorch to caramelise the sugar: wave the flame evenly about 5–7 cm above the surface until the sugar melts, bubbles and turns a deep amber. If you don't have a blowtorch, place under a very hot grill for 2–4 minutes, watching carefully to avoid burning.

Allow the caramelised sugar to harden for 1–2 minutes. Spoon a few tablespoons of the warm caramelised apples beside or on top of the custard (for a large dish, arrange apples decoratively to one side). Add scattered crumble clusters over the apples and a small quenelle or scoop of cinnamon ice cream alongside.

Dollop several small spoons of the lemon butter and dot thyme sprigs around the plate (or place a small dish of lemon butter to share). The citrus-thyme butter can be spread in small amounts over the apple or a thin smear beside the custard to add brightness.

Serve immediately so guests enjoy the contrast of warm caramelised apples and crackling brûlée top with cold cinnamon ice cream.