Apple Charlotte with English Custard, Caramelized Fruit and Caramel Ice-cream

Name: Apple Charlotte with English Custard, Caramelized Fruit and Caramel Ice-cream
Cuisine: United Kingdom
Ingredients: 3 tbsp brandy; 350 g / 12 oz caster sugar; 1 vanilla pod; 50 g / 2 oz apple, peeled and sliced; 50 g / 2 oz banana, peeled and sliced; 300 ml / ½ pint milk; 150 ml / ¼ pint whipping cream; 125 g / 4½ oz caster sugar; 4 egg yolks; 125 g / 4½ oz soft brown sugar; 50 g / 2 oz mango, peeled and sliced; 50 g / 2 oz pear, peeled and sliced; 2 tsp ground cinnamon; 125 g / 4½ oz butter, melted; about 7.5 g / ¼ oz icing sugar; 250 ml / 9 fl oz whipping cream; 500 ml / 18 fl oz milk; 10 egg yolks; 50 g / 2 oz papaya, peeled and sliced; 6 Granny Smith apples; 12 thin slices of bread; a little vegetable oil

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

6 Granny Smith apples
2 tsp ground cinnamon
3 tbsp bra

Europe
United Kingdom
Dessert
Vegetarian
England

Method

Well ahead, make the Caramel Ice-cream: put the milk and cream in a pan with the vanilla pod and bring to the boil.
In a large bowl, cream 100 g / 3½ oz. of the suga