A tasty dessert made with apples

Apples are often eaten raw, but can also be found in many prepared foods (especially desserts) and drinks. They are an important ingredient in apple pie, crumble, crisp and cider. They are eaten baked or stewed, and can also be dried and eaten or reconstituted for later use. Puréed apples go into the making of apple sauce. Apples are also made into apple butter and jelly.

The proverb ‘An apple a day keeps the doctor away’, addressing the health benefits of the fruit, dates to 19th century Wales. Research suggests that apples reduce the risk of colon, prostate and lung cancer, and are full of dietary fibre and Vitamin C.

Now, for a simple recipe.

Roasted Apple and Pumpkin Crème Brulee


Pumpkin purée: 375 gm

Apple puree: 375 gm

Vanilla essence: 5 ml

Cinnamon powder: half tsp

Ground nutmeg: quarter tsp

Ginger: quarter tsp

Whipped cream: 500 gm

Egg yolk: 8

Granulated sugar: 75 gm

Brown sugar: 125 gm


Place eight 175-gm custard cups in a large pan and set aside. In a large bowl, combine pumpkin purée, vanilla, cinnamon, nutmeg and ginger and set aside. In a saucepan, heat cream until it is steaming. In a bowl, whisk egg yolks with granulated sugar; slowly whisk in cream. Whisk into pumpkin mixture. Pour into prepared custard cups. Pour enough hot water into the pan to come halfway up the sides of the cups.

Bake in the centre of a 350°F (180°C) oven until the edge is set but the centre still jiggles and a knife inserted into the centre comes out creamy, after 35 minutes. Remove from water; and let it cool. Cover and refrigerate until chilled and set, for approximately 2 hours.

Set a fine sieve on top of the bowl; press brown sugar through the sieve to eliminate lumps. Pat custards dry; sprinkle evenly with brown sugar. Holding a small blowtorch so that the end of the flame touches the sugar, heat it until the sugar bubbles and turns dark amber. Chill uncovered for at least 30 minutes before serving.

Executive Chef The Gateway Hotel IT Expressway