Method

• 1.
  To make custard, place milk, cream and vanilla pod and seeds in a saucepan over medium heat and bring to just below the boil. Set aside. In a second saucepan, heat brown sugar, 1/3 cup (80ml) water and 3/4 tsp salt flakes over high heat and bring to boil.
• 2.
  Reduce to a simmer and cook, swirling pan, until it reaches 121°C on a sugar thermometer (this will take about 6 minutes). Carefully add hot cream mixture, stirring until dissolved.
• 3.
  Whisk yolks, whole egg and cornflour in a heatproof bowl until smooth. Gradually add hot cream mixture in a steady stream, whisking constantly, until well combined. Return cream mixture to saucepan over low heat and cook, stirring with a wooden spoon, for 2-3 minutes or until custard coats the back of spoon. Strain through a fine sieve into a bowl and discard vanilla pod. Cover surface directly with plastic wrap and set aside until needed.
• 4.
  Preheat oven to 180°C. Grease a baking tray and line with baking paper.
• 5.
  To make the rosemary crumble, place chocolate on prepared tray and bake, stirring halfway, for 10 minutes or until light golden. Sprinkle with rosemary and stand for 5 minutes to cool. Crumble chocolate mixture into small pieces and set aside.
• 6.
  To cook apple, heat butter in a large frypan over medium-high heat. Add apple and cook, stirring occasionally, for 5 minutes or until starting to caramelise. Add caster sugar and cook, stirring, for 2 minutes or until sugar is dissolved. Add Calvados and cook, stirring, for 2 minutes or until reduced slightly. Set aside to cool.

• 7.
  For the yoghurt cream, in a stand mixer fitted with the whisk attachment, whisk cream to soft peaks. Fold through yoghurt and chill until needed.
• 8.
  Divide custard and apple among bowls. Top with a spoonful of yoghurt cream and scatter with rosemary crumble to serve.