Apple Crème-Caramel with Pecans, Dried Cranberries and Ginger

• 700 g apples (diced)
• 1 tablespoon of lemon juice
• 4 tablespoons of olive oil
• 50 g pecans (chopped)
• 30 g dried cranberries
• 1 teaspoon of ginger (grated)
• 8 eggs (beaten)
• 220 g sugar
• For the caramel: 100 g brown sugar

1) To make the milk: Blend the almonds with half the water until smooth. 2) Add the rest of the water. 3) Allow to rest for 4 hours. 4) Pass it through a fine sieve. 5) Mix in all the other ingredients until they dissolve in the almond milk. 6) Cook on a low heat, stirring constantly, until it thickens. 7) Pour into moulds and allow to cool.