Apple and Raisin Crème Brulee

Ingridients:

450 gram apple, peeled & chopped
2 tablespoon water of lemon squash
25 gram raisin
600 ml thick cream
1 cm cinnamon
3 yellow eggs
50 gram sugar
4 tablespoon palm sugar

Step 1: Put chopped apple, water of lemon squash & 4 tablespoon water in pan. Cook in the low fire, stir up between 15-20 minutes until apple smashed. Put raisin in, stir up and lift up. Distinguish it in 4-6 mold bowl.

Step 2: Cook 450 ml cream with cinnamon. Stir up until boil, then lift up. Close the pan and distinguish for 10 minutes, take away the cinnamon.

Step 3: Mix yellow eggs and sugar until pale color, then put the left cream, stir up until mix.
Mix that cream inside, cook and stir up above the medium fire for 15 minutes until thick.

Step 4: Put the dough to a mold bowl with mixture of apple inside. Distinguish until warm, add on with the palm sugar.

Step 5: Cook in oven with high temperature for 2-3 minutes, or until sugar melt & bubble on the top, take out from oven. After cool, put it in the refrigerator for 1 hour before presenting.

Time: 35-40 minutes; For: 4-6 persons