Crème caramel in apple gourd
4 medium apples (“Golden” variety)
300-350 ml of milk
½ cup sugar
For the caramel:
100 g sugar
2 tablespoons water (if necessary)
Wash the apples and cut a little their bottom so that they stand upright and stable. Then cut the top, making sure that the resulting surface lies horizontal towards the position of the apple. Scoop the inside to make gourds, leaving 5-7 mm flesh on the sides and bottom of the apples. Be careful not to pierce the fruit. Place the apple gourds on a parchment lined baking tray.
Break the eggs one by one into a bowl. Add the sugar and whisk until smooth. Gradually add the milk, stirring all the time. Finally, add the vanilla essence.
Caramelize the sugar in a small pot over medium heat. Spoon 1 teaspoon of caramel in each (without caramel, the dessert is also delicious).
Fill the apples with egg mixture to the brim or 1 mm below. Cook the crème caramels in a preheated oven at 175°C about 50-55 minutes or until the dessert is golden and firm. Serve chilled.