200g Caster sugar
200g Soft butter
1 Vanilla pod seeds only or 1 tsp good quality vanilla extract
280g Ground almonds
150g Plain flour
2 Granny Smith Apples peeled & cut into 2cm cubes
75g Caster sugar
½ Vanilla pod seeds only or ½ tsp good quality vanilla extract
100ml Hot water
2 Cinnamon sticks
6 egg yolks
110g Demerara sugar
220g Plain flour
15g cinnamon powder
Firstly make the almond frangipane, preheat the oven to 180c. Grease 6 9 ½ x 4 cm rectangle mini gateaux moulds and place onto a lined baking tray.
Now cream the butter, sugar & vanilla until light and fluffy, slowly add the eggs mixing between each addition, finally add the flour and ground almonds mixing until fully combined.
Spoon the frangipane mix into prepared moulds until ¾ full. Bake @180c for 20mins or until the top of the frangipane is firm and springs back when pushed. Remove and leave to cool before removing from the mould.
Now for the cinnamon custard, heat the milk, cream & cinnamon until just steaming remove from the heat and leave to infuse for 30mins. Now reheat the cream mix until just steaming, place the egg yolks & sugar into a bowl. Whisk this immediately as the sugar can start to cure the egg if left too long. Temper the warm milk mixture into the eggs by adding one label at a time until whisk constantly. Once half of the warm mix is incorporated add the egg mix back to the pan with the remaining milk. Place back over a low heat and whisk constantly until the mix is silky thick and smooth. It is tempting to do this over a higher heat, the lower and slower you do this the smoother your custard will be. Once the mix boils pass through a fine sieve cover the surface directly with clin film and chill.
For the crumble preheat the oven to 180c & line a tray with baking paper. Place all the ingredients into a bowl and rub together between your fingers until you have an even fine crumb. Turn out onto the lined tray & bake @ 180c for 5mins remove from the oven and mix on the tray, repeat these steps until the crumble is dark and golden.
Finally for the caramelised apples, heat a thick based pan and add the sugar to make a direct caramel. Once the sugar is a dark golden colour add the water ( Be sure this is hot as the caramel will harden with cold water). This should give you a loose caramel sauce, add the vanilla and the apples, cover and place over low heat until the apples are tender and golden. Remove from the what and leave at room temp.
Place the frangipane in the oven to warm through, we just want it to be warm not piping hot, while this is heating gently warm a little custard until hot. Place the frangipane in the centre of the plate, spoon over the custard letting some drizzle down the sides. Top with the cubes of caramelised apple and a spike of cinnamon crumble.