Apple and Cinnamon Creme Caramel Cakes

Preparation time: 10 minutes

Cook time: 51 minutes

Nutrition facts (per serving): 317 cal (17g fat, 5g protein, 0.8g fiber)

These caramel cakes will leave you spellbound due to their mildly sweet apple-like the taste and the caramel toppings.

Ingredients (8 servings)

2/3 cup (11 2/3 ounces) caster sugar

9 ounces cream cheese

14 ounces sweetened condensed milk

6 egg yolks

2 teaspoon vanilla bean paste

Apple sponge mixture

6 ounces unsalted butter, softened

1 large apple, grated

1 teaspoon ground cinnamon

1 1/2 cups caster sugar

3 eggs, separated

1 cup self-rising flour

Preparation

Grease and line 8 cups of a 12-cups mini cheesecake pan with parchment paper. For the caramel, place the sugar and 2 tablespoons water in a small saucepan and place over medium heat. Cook on a simmer for 7 minutes until golden, and then quickly divide among 8 holes. Set aside until cool. For the caramel, place sugar and 2 tablespoons water in a small saucepan and place over medium heat. Cook it on a simmer for 7 minutes until golden, then quickly divide among 8 holes. Set aside until cool.

For the custard layer, place the cream cheese in an electric mixer fitted with the paddle attachment and beat until smooth. Gradually add the condensed milk, egg yolks, vanilla, and a pinch of salt. Divide among the 8 holes, then chill for 1 hour to firm. During this time, for apple sponge, melt 1 2/3 tablespoon butter in a saucepan over medium heat. Add the grated apple, cinnamon, 1/4 cup (55g) caster sugar, and 1/4 cup water. Cook, with occasional stirring, for 8-10 minutes until soft. Take off the heat and set aside to cool completely.

At 360 degrees F, preheat your oven. Combine the apple mixture, egg yolks, flour, remaining 5 ounces butter, and 1/2 cup caster sugar. Mix the egg whites to stiff peaks, and then fold into apple mixture. Divide among the 8 holes, making sure not to push apple mixture into the custard. Transfer this pan to the oven and bake for 40 minutes until the sponge is cooked through.

To make candied apple slices, combine remaining 3/4 cup (165g) caster sugar and 2 tablespoons water in a frypan over medium-high heat. Cook for 8 minutes until a golden caramel. Add the apple slices and cook for 30 seconds each side until tender. Let it cool on a baking sheet lined with parchment paper. Reserve caramel in the pan. Cool the cakes in pans for 5 minutes, then flip onto a serving plate. Serve topped with a few slices of apple and drizzle with reserved caramel.