> 2 (3.5 oz) imported white chocolate bars
> 1 vanilla bean
> 1 1/2 sticks salted butter
> 1 cup sugar
> 1 cup self-rising flour
> 1 tbsp ground cinnamon, plus extra for sprinkling
> 2 small sweet apples, such as Jazz apples
> 2 large eggs
Preheat the oven to 350°F. Thoroughly butter 8 1-cup ramekins and place on a baking sheet. Chop the chocolate finely. Halve the vanilla pod lengthwise and scrape out the seeds with the tip of a knife. Mix the seeds with the chocolate, butter and sugar in a saucepan and melt, stirring with a wooden spoon over low heat. Remove the pan from the heat and let cool slightly.
Meanwhile, sift the flour and cinnamon. Cut the unpeeled apples into quarters and remove the core. Cut each quarter into 4 wedges. Arrange 4 apple wedges in a fan shape in each ramekin. Stir the eggs into the chocolate mixture. Fold the flour into the batter and divide among the ramekins.
Bake 25 min. in the middle of the oven, until golden brown and cooked through. Let cool in the ramekins for 10 min. Run a knife around the edge of the ramekin and turn pies out onto dessert plates. Sprinkle with additional cinnamon and serve warm or at room temperature.