1To make the apple filling: cut up apples and mix the brown sugar, apple pie spice, nutmeg and cinnamon all together. Take and put in bowl and set aside
2To make the custard base, take the egg yolks and white sugar and whip together till pale yellow, once mixed set aside in fridge, heat up milk and vanilla to simmering point,
3Take heated cream and slowly add to the egg mixture by tempering, tempering means real slow, by whisking if not you will get a fancy scrambled egg,
4Now take your apple filling and put into six ramekins, fill half way, now take your ramekins and put them in an oven safe pan, fill your pan up half way up the ramekin, making a water bath, now take your cream mixture and fill the ramekins up. Don't overflow.
5Take your water bath dish and bake in a 300 degree oven for 35 min, or until it's set in the middle or a little jiggly, once done cool for an hr
6Now that's it cooled, sprinkle light brown sugar on each ramekin, Carmalize by setting under broiler until sugar carmalizes or torch it with a creme brulee torch for 45 sec or so