Individual Apple Tart With Ice Cream And Caramel Walnuts

• 2 cups milk
• 1/2 vanilla bean
• 6 egg yolks
• 23 cup sugar
• 1/2 cup sugar
• 1 teaspoon lemon juice
• 2 teaspoons water
• 1/4 cup large walnut pieces
• 1 sheet phyllo
• 1 Granny Smith apple, peeled and cored
• 1 tablespoon sugar mixed with the scrapings from inside of 1 vanilla bean and a pinch of cinnamon
• 1 teaspoon butter

1. To prepare the ice cream, scald the milk with one-half vanilla bean in a small saucepan.
2. Whip the egg yolks with sugar until they are pale yellow.
3. Pour the scalded milk mixture slowly over the eggs, beating constantly.
4. Transfer the mixture to a small saucepan, and cook over low heat for four or five minutes, stirring constantly with a wooden spoon.
5. Do not boil!
6. Remove from heat and cool.
7. Add to an ice cream machine and follow directions to freeze.
8. To prepare caramel walnuts, combine sugar, lemon juice and water in a small saucepan and bring to a boil.
9. Continue boiling until syrup is golden caramel in color.
10. Turn off heat, stir in nuts, then remove them with a slotted spoon to a sheet of wax paper or a buttered cookie sheet.
11. For the tart, preheat oven to 375 degrees.
12. Lightly butter a cookie sheet.
13. Fold phyllo into approximately a 7-inch square.
14. Cut out a 6- or 7-inch circle from the phyllo.
15. Discard scraps.
16. Cut the apple in half from stem to blossom end.
17. With flat side down, cut apple into thin-as-possible slices.
18. Layer slices on the phyllo, starting from the outside and working toward the middle.
19. Sprinkle with the sugar, vanilla and cinnamon mixture, and place butter in the middle.
20. Transfer the tart to a cookie sheet, and bake for 12 to 15 minutes, or until the tart is nicely browned and the sugar is glazed.
21. Serve with slightly softened vanilla ice cream and the caramel walnuts.

milk, vanilla bean, egg yolks, sugar, sugar, lemon juice, water, phyllo, apple, sugar, butter

Taken from cooking.nytimes.com/recipes/9247 (may not work)