- Prep Time : 30m
- Cook Time : 40m
- Ready In : 1:10 h
Everyone has a special role in the family. In mine, pie-making is my husband’s.
This is another of his brilliant creations, one that we absolutely adore, adapted from James Martin.
What better way to celebrate Apple day than a wonderfully British dessert made with the best of British apples and served with cream.
- FOR THE CHARLOTTES
Caster sugar- 60gm
Water- 3 tbsp
Bread, crusts removed- 10 slices
Lemon juice- just 1 squeeze
FOR THE CUSTARD
Egg yolks- 6
Caster sugar- 75gm
Full fat milk- 200ml
Thyme, fresh- 2 sprigs
Method for the Charlotte
Core the 2 remaining apples without peeling, then slice thinly.
Melt the remaining butter in a pan and use to butter 6 ramekins. I find using a pastry brush makes this simple.
Arrange the sliced apples in the bottom of each ramekin in a concentric circle or fan shape.
Pop them into the preheated oven and bake the charlottes for 25 minutes, or until golden-brown.
Method for the Custard
In a heavy bottomed pan, heat the milk, cream and thyme together until the mixture reaches scalding point.
Pour the mixture back into the pan and gently heat, stirring continuously, until the mixture thickens enough to coat the back of a wooden spoon.