Step 1

Cook the apple danish according to packet instructions. Transfer to a 20cm x 10cm loaf pan.

Step 2

Place custard powder, sugar and 50ml of milk in a large saucepan. Stir to form a thin paste. Stir in remaining milk and cream. Bring to the boil over medium heat, whisking continuously. Cook for a further 1 to 2 minutes. Remove from heat. Spoon custard over danish, gently spreading to make an even layer. Refrigerate for 1 hour or until set.

Step 3

Make caramel topping: whisk caramel and thickened cream in a small saucepan over low heat until warmed slightly. Remove from heat. Place gelatin in a small bowl. Pour over 1 tablespoon boiling water and whisk until dissolved. Add to caramel, stirring occasionally, until mixture has cooled. Pour over custard and refrigerate for 1 hour or until set. Cut into slices to serve.