- 1 apple, peeled, cored and sliced into 4 pieces
- 30g/1oz butter
- 2 tbsp raisins
- ½ tsp ground cinnamon
- ½ lemon, juice only
- 5 tbsp milk
- 5 tbsp double cream
- 2 tbsp caster sugar
- 1 free-range egg
- 1 free-range egg yolk
- For the sautéed apples, heat the butter in a small frying pan and gently cook the apple pieces for 4-5 minutes, or until beginning to turn golden-brown.
- Add the raisins and cinnamon and cook for a further 3-4 minutes, until the apples are softened and caramelised. Squeeze in the lemon juice and stir to combine.
- For the custard, place the milk and cream into a saucepan and bring up to the boil. Remove from the heat and allow to cool slightly.
- Place the egg and egg yolk and the sugar into a bowl and mix well. Gradually pour the milk and cream over the egg mixture, then return the mixture to the pan over a gentle heat. Stir constantly until the custard starts to thicken. When it coats the back of a spoon, remove from the heat and pour through a sieve into a jug or bowl.
- To serve, place the apples onto a plate and drizzle over the custard.