Crunchy apple pots

These are a de-constructed apple crumble, for days when you fancy a change or haven't got an oven.

Stew some cooking apples (3 big ones for 6 people) by placing peeled and sliced apples, 2 tablespoons of sugar, and 2 tablespoons of water into a pan and simmering until soft.

Place stewed apple in the bottom of 6 ramekins.

Make real custard (see recipe). Pour a layer of custard into each ramekin.

Sprinkle each ramekin with granola.

That's it - real simple and very yummy.

Crème brûlée

Made by Maxine, during coaching (see The Cookery Coach)

500ml freshly made real custard (see recipe)

100g sugar (soft brown or caster)

Divide the custard between 6 ramekins. Put them in the fridge for at least 4 hours.

Remove the ramekins from the fridge. Sprinkle sugar all over the surface of each. With a blowtorch, burn the sugar. It needs to melt completely, and go brown (with black bits) but not be burnt all over. That’s the skill.  Put the brûlées back in the fridge for 15 minutes.

You might need to make 12, so you can practice on the first six (and eat them, to make sure they’re OK). You can brown the sugar under a very hot grill, but it won’t work as well and isn’t as much fun.

For variety, put some fruit in the bottom of the ramekins before you add the custard. I like stewed rhubarb or gooseberries (made a little less sweet than normal), or fresh raspberries.

Custard

500ml milk

200ml double cream

4 egg yolks

50g caster sugar (or use vanilla sugar, and miss out the vanilla below)

3 teaspoons cornflour

1 vanilla pod (or half a teaspoon of vanilla extract)

Place a saucepan on the hob, over a medium heat. Add the milk, cream and vanilla, and bring to simmering (but not boiling) point

In a bowl, whisk the egg yolks, sugar and cornflour. Remove the vanilla pod from the pan (if used), and strain the milk and cream over the egg mixture, whisking all the time (you may need a friend for this, as it requires 3 hands).

Return the custard to the pan, and heat gently, stirring with a small whisk or wooden spatula until the custard is the thickness of double cream. This may take up to 15 minutes, but it's worth it. Serve immediately.