How to make
Heat the milk, cream, sugar and vanilla over a moderate heat without boiling them. The sweetness can be adjusted to your liking.
Remove the cookware from the heat and leave it, in order for the temperature to decrease and so that the milk cam flavor well from the vanilla (if it is a pod, grate the grains).
During this time, caramelize the sugar for the caramel and pour it into a rectangular cake tin or into individual cups. Arrange thin slices of apple on top (peeled and cleaned).
Beat the eggs with a wire whisk, but not into a foamy mixture and mix them with the warm milk.
Pour the mixture over the apple and caramel (some of the pieces, that are not stuck will float to the top, but don't worry about that).
The creme caramel is baked in a water bath (the water needs to be cold) in an oven preheated to 270°F (130 degrees) for an hour and a half, if it is in a large cake tin and less time, if you are using individual cups.
When you touch the surface and it is firm, it is ready. It may shake slightly, but it will set in the refrigerator even more. If you do not want to wait that much, you can bake it at 300°F (150 degrees).
I prefer the slow version, so that no pores form in the cream and so that it is smooth. Even if bubbles are visible on the outside of the surface, these are not the pores that make creme caramel cream crumbly. When it is cut, you will see from the photos, that it is absolutely smooth.
Once it cools, the mold is wrapped in foil and the apple creme caramel is stored in the refrigerator until the next day.
It is then turned over onto a tray, but make sure to go along the edges with a knife beforehand, so that it comes out without any problems.