- 4 red apples.
- 1 litre of milk.
- 12 egg yolks.
- 150 g sugar.
- 250 g Jijona turrón.
- 1/2 stick of cinnamon.
- Cut the apples in half, core them and place them on an oven tray with water and sugar so that ¼ of the apples are covered. Bake for 45 minutes, remove and cool.
- Prepare the custard with the milk, egg yolks, sugar, cornflour, cinnamon and lemon. Strain and add the crumbled turrón. Stuff the apples with this cream. Then burn the sugar with a scorcher.
- Reduce the cooking juice of the apples to ¼ of its volume and pour it into the bottom of the dish. Serve warm.