· 2 Granny Smith apples
· ¼ cup sugar
· 1 tablespoon cinnamon
· 1/8 teaspoon nutmeg
· 1/8 teaspoon cloves
· 2 tablespoons brandy
· 1/4 cup water
· 2 tablespoons butter
· 1/3 cup finally chopped almonds
· 2 cups heavy whipping cream
· 1 cup half and half
· 1 vanilla bean, split and scraped
· 1 extra-large egg
· 4 extra-large egg yolks
· 1/2 cup sugar
· 1 tabelspoon brandy
Chop apples into small chunks and place in a saucepan with ¼ cup sugar, cinnamon, nutmeg, cloves, brandy, water, and butter. Cook the mixture for about 10 minutes until apples are tender. Divide the compote into 8-9 ramekins and sprinkle with chopped almonds.
Combine egg, egg yolks and sugar. Slowly add the cream. Add one tablespoon of brandy. Prepare some boiling water. Using a soup ladle, spoon the mixture into the ramekins. Place ramekins in a baking pan and place in the oven. Pour boiling water in the pan until it reaches about half way up the ramekin. Bake for 35 to 40 minutes. Remove ramekins from pan and let cool. Refrigerate for 4 hours or overnight.
To serve, sprinkle each ramekin with sugar and heat with a blowtorch. Enjoy!