Ingredients:

  • 6 medium apples (e.g., Granny Smith), peeled, cored, and quartered (approx. 900g)
  • 1 cup unsalted butter (226g)
  • 1 cup granulated sugar (200g)
  • 1 teaspoon vanilla extract (5ml)
  • 1 sheet of puff pastry (about 225g), thawed if frozen
  • 2 cups heavy cream (480ml)
  • 1 cup raspberries (150g), fresh or frozen
  • 1/2 cup granulated sugar (100g)
  • 1 teaspoon vanilla extract (5ml)
  • 5 large egg yolks (about 100g)
  • 1/4 cup granulated sugar, for caramelizing (50g)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In the skillet, melt butter over medium heat; add sugar and cook until caramelized (light golden color).
  3. Arrange apple quarters in the skillet, cook for 10 minutes until slightly softened.
  4. Remove from heat, drizzle with vanilla, and cover with puff pastry.
  5. Bake for 20-25 minutes until pastry is golden brown.
  6. Let cool slightly, then invert onto a serving plate.
  7. In a saucepan, heat cream with raspberries and vanilla until just simmering.
  8. Purée the mixture and strain it to remove seeds.
  9. In a mixing bowl, whisk egg yolks with sugar until pale.
  10. Gradually whisk in the warm cream mixture.
  11. Pour the mixture into ramekins and refrigerate for at least 1 hour.
  12. Before serving, sprinkle sugar on top and use a kitchen torch to caramelize until golden.