Real Recipes From Real Home Cooks ®

chinese five spice caramel apple custard

(1 rating)
Recipe by
Tammy Brownlow
Dallas, TX

Chinese Five Spice is something I've used to enhance oriental food for years. It is a complex blend of ground star anise, cinnamon, pepper, fennel, and cloves. You can find it on the spice isle. There are also recipes online of how to make your own. This dessert is an easy combo of flan and custard. I added the Chinese Five Spice to brown sugar. When it cooks it creates a caramel glaze with all of the spices shining through. The vanilla custard is cool and creamy. I chose Cameo apples for their firm texture and sweet/tart balance. A simple dessert with a complex flavor twist.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For chinese five spice caramel apple custard

  • 6 Tbsp
    packed light brown sugar
  • 1/2 tsp
    chinese five spice powder
  • 1
    large cameo apple, peeled
  • 3 md
  • 1/3 c
  • 1 tsp
  • 1 1/2 c
    heavy cream

How To Make chinese five spice caramel apple custard

  • 1
    Preheat oven to 325 degrees. In a small bowl measure brown sugar and Chinese Five Spice.
  • 2
    Mix until well combined.
  • 3
    In four 7 ounce ramekins, divide brown sugar mixture evenly.
  • 4
    Using a mandolin slicer or knife, slice apple thinly on two opposing sides. (The rest of the apple can be refrigerated for other use)
  • 5
    Divide apple slices and place on top of brown sugar mixture.
  • 6
    In a microwave container heat 2 cups of water until steaming hot about 5 minutes.
  • 7
    While water is heating, prepare your custard mixture. In your mixer beat eggs with sugar until creamy on high speed.
  • 8
    Add cream and vanilla and mix on low until well combined.
  • 9
    Ladle into ramekins evenly. Place ramekins into an 8" x8" baking dish with at least 2" high sides. Pour hot water into dish around ramekins carefully.
  • 10
    Place in oven and bake for 40 - 45 minutes.
  • 11
    Remove and refrigerate until completely cooled
  • 12
    To serve, run a knife around the edge of ramekin. Place serving dish on top and invert. Allow glaze to fall over custard, spooning any remaining over the top. Enjoy!