Caramelized Sugar Cream with Apples and Cinnamon Multi-Cooker
I can't even remember how many times I've tried making this caramel cream with apples and cinnamon. The first time I almost ruined everything because I boldly put it in the multicooker without really thinking about what “caramel” truly means. The sugar took on a slightly bitter taste, but I swear I actually liked it. What can I say, sometimes small mistakes lead to something interesting. Now I make it almost instinctively, but I still get nervous when pouring the hot caramel over the apples – I worry about burning myself, about forgetting to watch the caramel so it doesn’t burn… Simple things, but they make a difference. The apples smell just like my grandmother's kitchen, only at my place it's a multicooker madness and fresh eggs from the countryside – if I’m lucky enough to find them at the market. The truth is, this is the dessert that never fails at any meal, from little ones to grandparents.
Quick info
There's nothing complicated here, it takes about 50-60 minutes in total (longer if you let it cool down properly). I usually get about 6 generous portions, or 8 smaller ones, depending on who’s at the table. Difficulty level? Well, it’s a bit more delicate than a sponge cake, but don’t be scared, it’s not rocket science – if you know how to caramelize sugar, you’re halfway there. You don’t need special skills, just patience with the caramel and remember to take the dessert out of the multicooker on time.
Why I make this recipe often
Honestly, because it’s one of the few desserts that nobody complains about. It has milk, eggs, sugar, apples – all the basics in any household. And compared to classic caramel cream, it’s a bit more filling with the apples, plus it has a nice cinnamon flavor. When I have apples that are starting to wither in the pantry, this is where they end up. I find it amusing sometimes; the apples don’t even have to be perfect, even if they’re a bit wrinkled, they transform completely in the oven. The whole house smells great, without having to keep an eye on a fussy dough. And, between us, it’s the dessert I use to trick kids into eating more fruit, without them complaining about the texture or taste.
Ingredients + quantities
Here’s exactly what works for me in my multicooker tray:
6 large eggs – usually, the eggs provide the structure; without them, nothing holds together. When I use smaller eggs, I go with 7.
6 tablespoons of sugar for the mixture – this provides the main sweetness for the cream; you don’t need to add more, or it will be too sweet, in my opinion.
800 ml of milk – don’t skimp on skim milk; if you want a creamy texture, use whole milk, at least 3.5% fat. There’s a big difference in taste.
1 vial of vanilla essence (or 1 teaspoon if you have it in a bottle) – this adds all the charm; otherwise, it tastes too much like eggs.
½ teaspoon of cinnamon powder (or to taste) – don’t add too much, or it will overpower everything, but if you add too little, you won’t taste it at all.
5 tablespoons of sugar for the caramel in the multicooker – this is the base, meaning the layer that will also become the glaze after you flip the dessert.
For the caramelized apples:
4 healthy apples – I choose Jonathan or Golden apples, so they’re not too sour, but also won’t turn to mush. In any case, the apples bring freshness and a bit of tartness.
4 tablespoons of sugar – for caramelizing the apples; this creates a nice crust and brings out all the sweetness from the fruit.
As I mentioned, all the ingredients have their purpose. Sugar is clear – it provides sweetness and caramelizes, eggs hold the cream together, milk makes it smooth, vanilla changes the flavor completely, cinnamon brings warm aroma, and the apples make this dessert more than just sugar and milk; it’s something you really want to keep eating.
Preparation method
1. Caramelizing the apples
First, I start with the apples. I wash them well, peel them – I don’t like the skin in desserts like this; it turns stringy, I don’t know why. I cut them into quarters, then into thinner slices, so they soak through. I heat a pan (or even the tray I’ll use in the oven), put 4 tablespoons of sugar on low heat, and let it melt. Don’t rush, as sugar burns quickly, and you don’t want a bitter taste. When it’s golden, I turn off the heat and pour the caramel directly into a heat-resistant dish (ideally a tray that fits in the multicooker, but it works in the oven if you don’t feel like dealing with buttons).
2. The apples
I place the sliced apples over the caramel. There’s no need to arrange them perfectly, as they’ll soften and settle during baking anyway. I put the tray in the preheated oven at 200°C for about 15 minutes, to soften a bit and caramelize on top. If too much juice forms, drain it before the next step, otherwise you risk ending up with a too watery final cream.
3. The base caramel for the cream
Meanwhile, I prepare the caramel for the multicooker pot. 5 tablespoons of sugar, straight into the clean bowl. I set the multicooker to “sauté” or any program that heats the bowl, and I stir until the sugar turns golden without burning it. I quickly spread it over the bottom of the bowl, being careful not to burn myself. I set it aside.
4. The cream mixture
In a large bowl, I crack the 6 eggs and whisk them with the 6 tablespoons of sugar using a whisk. Honestly, I don’t whip them too much, just enough to dissolve the sugar and get a pale yellow color. I add the vanilla essence and cinnamon. I warm the milk slightly, not hot, just enough to be at room temperature, and I gradually pour it over the egg mixture, stirring continuously. This way, the egg won’t coagulate when you pour in the milk. If you want to avoid foam on the surface, don’t whisk the mixture too hard.
5. Combining
Have the apples cooled a bit? I carefully take them, placing them over the caramel in the multicooker, along with the syrup formed if it’s not too much. If there’s a lot of liquid, I don’t pour it all in, as it will make it too soggy. Over the apples, I slowly pour the egg and milk mixture, being careful not to disturb the apples too much, although they will mix a bit anyway.
6. Baking
I set the multicooker to “bake” or “fry” at 180°C for 20-25 minutes. For me, it comes out perfectly in about 22 minutes, but with other multicookers, it might need an extra 5 minutes. Don’t open the lid, don’t try to shake it, just let it bake quietly. When it’s done, the cream should look set, although it will still jiggle slightly when touched – it will firm up as it cools.
7. Cooling and serving
I let it cool completely in the bowl, then place it in the fridge for 2-3 hours, if I have the patience (and I usually don’t, but it’s really worth the wait here). I carefully flip it onto a plate so it doesn’t fall apart. The caramel forms a glaze, and the apples float beautifully on top. That’s it – it’s served cold, as is, or with whipped cream, or even with a yogurt cream if you want something fresher.
Tips, variations, and serving ideas
Useful tips
Most often, people mess up the caramel – they burn it too much, and then the whole cream tastes bitter. Make it on low heat, stir often, and stop when it’s amber, not brown. Don’t put the apples in directly cold, as they will stop the baking. The milk shouldn’t be cold from the fridge; take it out 30 minutes beforehand. If you use too small eggs, the cream will be too soft. I speak from experience.
Substitutions and adaptations
The apples can be replaced with pears, plums, or quinces, but with plums, it becomes more liquid, so be careful. For a gluten-free version, you don’t need to change anything; it doesn’t contain flour. If you want a diet version, you can reduce the sugar for the apples and the cream by 1-2 tablespoons, or use a baking-resistant sweetener (but you won’t get the exact texture of classic caramel). For lactose intolerance, the milk can be replaced with plant milk (almond, oat), but it will taste and feel a bit different – it’s not bad, but it’s not quite the caramel cream from childhood.
Recipe variations
If you want something even more decadent, add some rum-soaked raisins among the apples. Sometimes I also add lemon zest to the cream if I feel the apples are too sweet. Another cool option: make everything in a classic oven in a large tray if you have many guests – the time extends to about 40 minutes at 180°C. For visual effect, the apples can be arranged in a spiral, but honestly, it doesn’t matter for the taste.
Serving ideas
It’s best served cold, straight from the fridge, cut into thick slices. I eat it with natural whipped cream, not that vegetable spray kind – it adds a fresh touch. If you want it to be a Sunday dessert, serve it with a scoop of vanilla ice cream. It also goes well with a salted caramel sauce if you want to impress someone. Strong coffee or black tea pairs perfectly, especially if you have whipped cream on the side.
Frequently asked questions
1. Can I make it without a multicooker?
Yes, of course! Make the caramel and apples as above, put them in a ceramic/metal tray, pour the egg and milk cream over, then bake in the oven in a water bath (place the tray in a larger tray with hot water to prevent burning at the bottom), at 180°C for 40-50 minutes. Check to see if it’s set in the middle, not liquid.
2. What kind of apples should I use?
I prefer slightly tart apples that won’t turn mushy when baked – Jonathan, Golden, or even Granny Smith. If you use sweet apples, reduce the sugar a bit in the cream, otherwise, it will be too sweet and lose the caramel flavor.
3. Why does my cream curdle or turn “like an omelet”?
Two reasons: either the milk was too hot and coagulated the egg, or you whipped the mixture too hard and created foam. Mix gently, add the milk slowly, and don’t let the cream boil during baking, just let it set.
4. Can I make it in advance and store it?
Definitely, it’s even better the next day. Keep it refrigerated, covered, for 2-3 days without any issues. The longer it sits, the more the caramel melts nicely, and the apples release juice into the cream – it doesn’t spoil; in fact, it makes the slices more interesting.
5. How do I prevent it from sticking to the tray when I flip it?
After it’s completely cooled, gently run a thin knife around the edges, then heat the bottom of the dish for 10 seconds over steam or on the stove (be careful not to burn the dish). It will come off easily, and the caramel will flow over the apples. Never force it, as you risk breaking the cream.
Nutritional values (approximate)
One slice (out of 8 portions) has about 220-250 calories, depending on how much sugar and milk you use, as well as the size of the eggs. We have about 5 grams of protein (thanks to the eggs), around 30 g of carbohydrates, and 6-7 g of fat (mostly from eggs and milk). Sure, it’s not diet food, but it’s not a calorie bomb either, especially since it doesn’t contain flour or butter. Sugar is the “heavy” part here, but you can reduce it if needed. The advantage is that it’s quite filling, especially from the eggs and fruit; you won’t be left feeling stuffed after a slice. A dessert with simple, homemade ingredients, good for kids (if you don’t overdo the portion) and for adults with a sweet tooth.
How to store and reheat
Store this cream in the fridge, covered, for 2-3 days, even 4 if it hasn’t been left at room temperature for too long. In a closed container or covered with foil, to prevent it from picking up odors from the fridge. If you want to serve it warm (though honestly, it’s better cold), cut a slice and heat it for 20-30 seconds in the microwave. Don’t heat the whole dish, as you risk breaking down the caramel, and the apples will turn strange. After a day or two, the caramel will be even more liquid – don’t worry, that’s normal. If you have the patience to let it sit at room temperature for 20 minutes before serving, it will be perfect for slicing and quite aromatic. I’ve never managed to keep this dessert for more than two days; poor thing disappears before I can take care of it too much.
Caramelize 4 tablespoons of sugar over low heat, then pour it into a baking dish. Peel, wash, dry, and slice the apples. Pour them over the caramel, then place the dish in the oven at a high heat to soften and caramelize (about 15 minutes). Meanwhile, caramelize 5 tablespoons of sugar, which is then poured into the machine's bowl. Beat the eggs with the sugar using a whisk, then add the essence, cinnamon powder, and milk. Mix the composition well. When the apples are ready, let them cool slightly, then pour them into the egg and milk mixture and mix well. Pour everything into the machine's bowl over the caramel, set the machine to the BAKE program at a temperature of 180 degrees. In 20 to 25 minutes, the dessert is ready. Let it cool. It can be served as is, with cream or whipped cream. Enjoy!
Ingredients: 6 eggs, 6 tablespoons of sugar, 800 ml of sweet milk, 1 vial of vanilla essence, 1/2 teaspoon of cinnamon powder, 5 tablespoons for caramelized sugar. Caramel apples: 4 apples, 4 tablespoons of sugar.
