Apples:

2-3 medium tart baking apples such as Granny Smith, peeled, cored

1/4 cup sugar

1 tablespoon cinnamon

1/8 cup water

2 tablespoons butter

Custard:

6 large egg yolks

6 tablespoons sugar

1 teaspoon vanilla

1 1/2 cups heavy whipping cream

Topping:

3-4 tablespoons sugar

Preheat oven to 325° F.

Cut the apples into bite-size pieces. In a medium saucepan, place the apple pieces, 1/4 cup sugar, cinnamon, water and butter. Cook mixture over medium heat about 10 minutes or until apples are tender and sauce has slightly thickened. Remove from heat and cool.

In a medium bowl, whisk the egg yolks and 6 tablespoons sugar. Add the vanilla and gradually whisk in the heavy cream.

Divide the apple mixture among six 8-ounce ramekins. Evenly divide the cream mixture over the apples. The apples may rise to the top. Arrange the ramekins in a baking dish large enough to accommodate all of them. Add enough hot water to come halfway up the sides of the ramekins.

Bake the custards until set in center, about 40 minutes. Remove from oven and cool the custards in the baking dish with the water for 30 minutes. Remove from the baking dish and chill the custards in the refrigerator overnight.

Sprinkle the tops with sugar and melt the sugar using a chef's cooking torch. Or, if your ramekins are broiler proof, place under a preheated broiler for 1-2 minutes to melt the sugar.

Makes 6 servings.