SERVES 4

For the custard:

  • 2 tablespoons cornflour
  • 600ml (1pt) milk
  • ½ vanilla pod or 1 teaspoon vanilla extract
  • 2 tablespoons caster sugar
  • 4 egg yolks

For the caramel:

  • 50g (2oz) unsalted butter
  • 60g (2½oz) golden caster sugar
  • 3 tablespoon double cream
  • 5 eating apples, peeled, halved, cored and cut into wedges

For the toast:

  • 4 thick slices of fresh white bread, crusts removed
  • 2 egg yolks
  • 3 tablespoons double cream
  • 1 tablespoon water
  • 1 tablespoon golden caster sugar
  • 2 tablespoons sunflower oil

First make the custard. Scald the milk with the vanilla pod in a heavy bottomed saucepan. Mix the cornflour with two tablespoons of the milk, and the  sugar, and egg yolks. Mix to a smooth thin paste. Pour the hot milk into the cornflour mixture. Pour the custard back into the saucepan and bring it slowly to the boil, whisking continuously. Simmer gently for 2 minutes. Remove from the heat and cover. Make the caramel sauce by melting the butter with the sugar in a large frying pan and whisk continuously until a golden brown. Immediately take off the heat, add the cream, whisk together until well amalgamated. Then stir in the apple wedges, return back to the heat and cook until the apples are just tender. Keep warm while you cook the toast. Mix together the egg yolks, sugar, cream and water. Dip each slice of bread in this mixture. Heat the oil in a large frying pan and fry over a fairly high heat until golden on both sides. Drain on kitchen paper. Then transfer to warmed plates. To assemble place one piece of bread on each plate, arrange the caramelised apples over the toast, then finally spoon some of the custard on the plate. Serve immediately.