Ingredients

Steps

• Preheat the oven to 220°C.
• Cook the apple, cinnamon, and 30g butter in a pan for 6 minutes until softened.
• Butter the bread and a chef's ring with the remaining butter.
• Line the ring with bread, fill with apples, sprinkle with brown sugar, and bake for 10 minutes.
• Heat the milk, cream, and vanilla seeds gently in a pan.
• Whisk egg yolks and caster sugar in a bowl until fluffy.
• Pour the warm milk mixture over the eggs and whisk until smooth.
• Return the custard to the pan and whisk until thick enough to coat a spoon.
• Serve the Apple Charlotte on a plate with the crème anglaise poured over.