Apple crinkle cake: phyllo, apples and custard with caramel sauce

In a deep saucepan cook the sugar and water about 15 minutes or longer; the water evaporates and the sugar crystallises, then melts into a deep caramel colour. Break up clumps with a spatula or just swirl.

Turn off the heat, add the cubed butter and whisk, wearing an oven mitt against the steam; add the cream and a pinch of salt, turn the heat back on and whisk until smooth.

Strain into a bowl and add a teaspoon or two of vanilla; it thickens as it sits and keeps at least a month refrigerated.

Drizzle each filo sheet with melted butter, sprinkle with granulated sugar and dust lightly with cinnamon.

Scrunch the first sheet into an accordion, roll into a spiral and set in the centre of a lightly buttered 10-inch round pan (a springform pan is easier).

Butter and sugar the remaining sheets and wrap each accordion around the spiral, 10 to 13 layers.

Halve and core an apple, slice about 1/8 inch thick and tuck the slices in all around.

Brush and pour the remaining butter over the top; bake at 350F on the centre rack about 40 minutes until golden.

Whisk the eggs with the sugar in a pitcher; whisk in the milk, cream, vanilla and a pinch of salt.

Pour the custard over the baked cake and bake at 350F for another 25 minutes.

Run a knife around the pan, cool a little at room temperature, invert onto a plate and then onto a cake stand.

Drizzle with caramel sauce, or serve it on the side.