Apple Cream

• 2 kg red apples
• 1 teaspoon (5g) cinnamon
• ½ pinch of cloves
• ½ cup (115g) sugar
• 3 tablespoons (50g) brown sugar (Light Soft Brown Sugar)
• 1 ½ tablespoons (30g) unsalted butter

For the cream

• 5 cups (1250ml) milk
• 5 tablespoons (125g) cornflour (cornstarch)
• 5 tablespoons (125g) sugar
• 2 sachets (10g) vanilla powder
• 2 tablespoons (20g) brandy or cognac
• 3 egg yolks
• 2 tablespoons (40g) unsalted butter

For the meringue

• 3 egg whites
• 3 tablespoons (75g) sugar

For the apples:

1. Preheat the oven to 180°C. Peel the apples, cut them in half, remove the cores and stems, and cut them again. Slice them and place them in a deep glass bowl or a 25 cm square glass baking dish.
2. Sprinkle the cinnamon, cloves, the 2 types of sugar, and the butter cut into small cubes over the apples.
3. Mix well and place the dish in the oven (uncovered). Bake for 1 hour, stirring the apples every 15 minutes (turning them over) so they cook evenly. Remove from the oven and let them cool.

Making the cream:

4. Bring 4 cups of milk to a boil. In a bowl, combine the remaining milk (1 cup), cornflour, sugar, vanilla, cognac, and egg yolks. Whisk until the cornflour dissolves and pour in a little hot milk.
5. Stir quickly and return the entire mixture to the saucepan. When the cream starts to thicken, add the butter and mix well.
6. Pour the cream over the apples. Cover with plastic wrap to prevent a skin from forming and let it cool. Place it in the refrigerator to chill.

For the meringue:

7. In the mixer bowl, place the egg whites and sugar. Beat on high speed until you achieve a stiff meringue. You will know it's ready when you lift the mixer and the peaks of the meringue stand pointed on the whisk.
8. Spread it over the cream, making peaks with a fork or spoon, or pipe it using a piping bag to form rosettes. Place the dish in the preheated oven and bake for 15-20 minutes or until the meringue is lightly browned.
9. Take it out, put it in the refrigerator, and serve when chilled.