Apple Cider Creme Brulee Recipe 55

facebook share image   twitter share image   pinterest share image   E-Mail share image

APPLE CREME BRULEE



Apple Creme Brulee image

A little patience in preparing the custard will reward you with this elegant finale. Recipe taked from www.foodland.gov.on.ca

Provided by Evelyn L Jepson

Categories     Dessert

Time 1h15m

Yield 6 175ml, 6 serving(s)

Number Of Ingredients 10

4 apples, peeled and cut into large dice
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon lemon rind, finely grated
1/8 teaspoon ground nutmeg
4 egg yolks
1/2 cup white sugar
2 cups heavy cream
1 tablespoon vanilla
1/4 cup brown sugar, packed, then sifted

Steps:

  • In a medium, heavy-bottom saucepan, combine apples, Crispin, Spartan or Empire Apples can be used, sugar, cinnamon lemon rind and nutmeg.
  • Cook over medium heat, until apples softened, stirring occasionally about 10 minutes. Spread this mixture into six, 6 ounce heatproof ramekins, and chill.
  • In a separate bowl, beat the egg yolks with sugar.
  • In the saucepan that you used for the apples, heat cream, until just before boiling, scraping down the apple bits and spices on the pan into the cream mixture.
  • Whisking constantly, pour in the egg mixture, and continue stirring until thickened, about 20 minutes.
  • Do not let it boil.
  • Remove from heat and stir in the vanilla.
  • Strain evenly onto the chilled apple mixture in each ramekin, and let cool.
  • Let cool overnight.
  • At least 1 hour before serving, and up to 1 day ahead, sprinkle custards with brown sugar.
  • Broil for 1 to 2 minutes until sugar melts and colours.
  • Chill until ready to serve.

Nutrition Facts : Calories 540.6, Fat 32.3, SaturatedFat 19.3, Cholesterol 219.4, Sodium 39.4, Carbohydrate 62.1, Fiber 3, Sugar 55.2, Protein 3.6

APPLE SPICE CREME BRULEE



Apple Spice Creme Brulee image

These fluffy and light custards have just a hint of spice and sit atop your favorite apples sauteed with spices. They may look like your average, everyday creme brulee but trust me, they are anything but ordinary!

Provided by Naomi Nakashima

Categories     Other Desserts

Time 2h

Number Of Ingredients 14

FOR THE APPLES
1 1/2 - 2 c apples, (peeled, cored, and chopped)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice, ground
FOR THE CUSTARD
4 c heavy whipping cream
1 vanilla bean (split and scraped)
1 cinnamon stick
8 egg yolks
1/2 tsp kosher salt
1/2 c granulated sugar
FOR THE TOPPING
1/2 - 1 tsp turbinado sugar (each)

Steps:

  • 1. Preheat the oven to 325 F and move the rack to the center of the oven.
  • 2. First, start by prepping your apples. How many apples you need to peel and cut is really going to depend on the type of apples that you want to use. I like to use Honeycrisp Apples for this recipe, and it usually takes just under two whole apples.
  • 3. Core, peel and cut the apples into small pieces and toss them into a skillet with the cinnamon, nutmeg, and allspice. (Or you can substitute about 1 1/2 teaspoons of "Apple Pie Spice" in place of these). Saute over low to medium heat.
  • 4. As the apples are sauteed, there should not be a lot of juices or liquids, and the spices will coat each piece nicely.
  • 5. Once the apples are done, spoon equal amounts into your ramekins. Make sure that they are lying in one layer and not sitting on top of each other. You're looking for just a thin layer of apples at the bottom of these ramekins. Then arrange your ramekins into large baking pans (I have a 11x15x2 cake pan that I like to use). You might need two pans.
  • 6. Meanwhile, pour the cream into a sauce pan and add the vanilla bean and cinnamon stick. Bring the cream to a simmer over low heat, stirring occasionally. It will take about 10-15 minutes for the vanilla and the cinnamon flavors to infuse through the cream.
  • 7. While the cream simmers, start whisking the egg yolks with the salt. Slowly add the granulated sugar.
  • 8. When it's ready, slowly pour the cream into the eggs, making sure to continue whisking the entire time.
  • 9. Use a spoon to scrape off any bubbles or foam that formed on top of your eggs and cream.
  • 10. Ladle the custard into your ramekins over the apples. Some of the smaller chunks of apples might float up into the custard, and that's okay. I think that gives them a nice, rustic look. ***If you need to use two pans to fit all the ramekins, you can wait to pour the custard into the second "batch" until right before they are ready to go into the oven... But I have noticed that it really doesn't make much difference if you wait or pour it in and wait.
  • 11. While the cake pan is sitting on the oven rack, pour hot water into the cake pan so that it fills up to about halfway up the sides of the ramekins (be careful not to get any water into the ramekins or the custard won't set correctly).
  • 12. Bake for about 45 minutes to an hour. I like to start checking around the 40 minute mark. You're looking for the custards to be set, so they won't jiggle very much when you move the pan. There might be a slight, golden hue to the top of the custard.
  • 13. Carefully move the custards from the water bath and into the refrigerator. Chill uncovered for 3 hours.
  • 14. After the 3 hours pass, use plastic wrap to cover the custards. Make sure that the plastic wrap actually touches the top of the custard - which will ensure that no air is getting through.
  • 15. At this point, you can serve whenever you're ready. The custards will keep for about a week in the refrigerator like this.
  • 16. To serve, top each ramekin with 1 to 1 1/2 teaspoons of the turbinado sugar. You can tilt the ramekins to spread the sugar out evenly. Then, torch them. Make sure you hold the blowtorch about 2-3 inches away from the sugar - and keep it moving. *** Once you've caramelized the top, you can place the custards back into the refrigerator for up to 10-15 minutes. You really should serve them right away, though; after a couple minutes, the caramelized sugar will start to soften and you'll lose some of that crispy drama.

CARAMEL APPLE CREME BRULEE



Caramel Apple Creme Brulee image

Here's the cream of the apple dessert crop. Fruit, caramel and cinnamon flavors enhance the rich, velvety custard. Served warm or chilled, it's a classic end to a meal. -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 6 servings.

Number Of Ingredients 8

3 medium tart apples, peeled and thinly sliced
6 tablespoons caramel ice cream topping
1/4 cup sugar plus 4 tablespoons sugar, divided
1/4 cup plus 2 tablespoons packed brown sugar, divided
1/2 teaspoon ground cinnamon
2 cups heavy whipping cream
5 large egg yolks, beaten
1 teaspoon vanilla extract

Steps:

  • Place apples in a microwave-safe dish; cover with water. Cover and microwave on high for 3-4 minutes or until tender. Drain apples and pat dry on paper towel. Arrange apples in the bottoms of six 6-oz. ramekins or custard cups. Top with caramel topping; set aside., In a small saucepan, combine 1/4 cup sugar, 1/4 cup brown sugar and cinnamon; stir in cream. Heat over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot mixture into the egg yolks. Return all to the pan, stirring constantly. Stir in vanilla., Pour into prepared ramekins. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° until centers are just set (mixture will jiggle), 55-60 minutes. Remove ramekins from water bath; cool for 20 minutes. Cover and refrigerate overnight., If using a creme brulee torch, sprinkle remaining 4 tablespoons sugar evenly over custards. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle remaining 4 tablespoons sugar evenly over custards. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

Nutrition Facts : Calories 504 calories, Fat 33g fat (20g saturated fat), Cholesterol 280mg cholesterol, Sodium 114mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.

APPLE CIDER CREME BRULEE RECIPE - (5/5)



Apple Cider Creme Brulee Recipe - (5/5) image

Provided by á-44887

Number Of Ingredients 10

12 large egg yolks
3/4 cup plus 2 tablespoons sugar, plus about 1/2 cup for sprinkling
6 tablespoons cornstarch
1 quart apple cider
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup fresh lemon juice
1/2 teaspoon grated lemon zest
8 tablespoons (1 stick) unsalted butter
5 whole baked apples, filled with prunes and cut into quarters

Steps:

  • 1. Combine the egg yolks, the 3/4 cup plus 2 tablespoons sugar, and the cornstarch in a medium bowl and whisk until smooth. 2. Place the cider, cinnamon, cloves, lemon juice and grated lemon zest in a medium saucepan and bring to a boil. 3. Slowly dribble one third of the hot cider into the egg-yolk mixture, whisking constantly. 4. Whisk the egg-yolk mixture back into the remaining cider and return the pan to the heat. Whisking constantly, bring the mixture back to a boil. 5. Pour the custard through a fine-mesh strainer into a bowl. Whisk in the butter until completely melted. 6. Arrange the quartered apples on the bottom of a 7x12-inch baking dish or ten 6-ounce ramekins. Pour the hot custard over the apples. 7. Refrigerate uncovered for at least 4 hours or up to 2 days. 8. When you are ready to serve the brulee, sprinkle the custard with enough sugar to make a 1/8-inch deep layer (about 1/2 cup). Using a small propane torch, begin in one corner and apply the flame to the sugar using a circular motion, moving on when the sugar has melted and caramelized. Don't be afraid to really brown the sugar - the darker it is, the crisper and more flavorful the crust will be. 9. Move the torch in this manner over the entire surface of the custard until the sugar is completely browned. 10. Serve immediately.

APPLE CINNAMON CREME BRULEE



Apple Cinnamon Creme Brulee image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 7

3 Granny Smith apples
1 tablespoon cinnamon
1/4 cup sugar, plus 6 tablespoons
1/4 cup water
6 egg yolks
1 teaspoon vanilla
1 1/2 cups heavy whipping cream

Steps:

  • Peel and core apples. Cut into bite sized chunks. Cook the apples in the cinnamon, 1/4-cup sugar, and water. Cook for 7 to 8 minutes until tender, but not mushy. Set aside to cool.
  • Preheat oven to 325 degrees F.
  • Whisk egg yolks and 6 tablespoons sugar. Whisk until light yellow. Add vanilla. While whisking, gradually pour in whipping cream.
  • Divide apples evenly into 6 ramekins. Ladle cream mixture evenly over the apples. Place ramekins in a baking dish. Pour hot water halfway up to the sides of the ramekins. Bake the custard until set, approximately 40 minutes.
  • Keep the ramekins in the water bath and let them cool for about 30 minutes. Remove from water and chill overnight in the refrigerator.
  • Sprinkle sugar on top of creme and then torch until golden brown.

More about "apple cider creme brulee recipe 55"

APPLE CIDER CREME BRULEE(ONE OF PRESIDENT GEORGE W.
Sep 12, 2005 Apple Cider Creme Brulee(One of President George W. Bush's Favorite Desserts) Sept. 11, 2005, 9:42 PM GMT-5. ... Most saved recipes. …
From today.com
  • 1. Combine the egg yolks, the 3/4 cup plus 2 tablespoons sugar, and the cornstarch in a medium bowl and whisk until smooth.
  • 2. Place the cider, cinnamon, cloves, lemon juice and grated lemon zest in a medium saucepan and bring to a boil.


APPLE CREME BRULEE - FALL DESSERT RECIPES - GASTRONOM …
Oct 8, 2023 This creamy Apple Creme Brulee recipe has a crunchy and caramelized topping! This fall dessert is easy to make, yet impressive to serve …
From gastronomblog.com


APPLE CRUMBLE CRéME BRûLéE - RECIPES REIMAGINED
For the Apple Creme Brûlée. Apples with stalks still in - 2 no. (plus 1 more stalk) Granulated sugar - 4 tbsp (1/3 cup) Grated lemon rind - 1 lemon; Cinnamon - 0.25 tsp; Grated nutmeg - a pinch; …
From recipesreimagined.com


APPLE CINNAMON CREME BRULEE RECIPE - CHEF'S RESOURCE RECIPES
Servings per recipe: 6; Ingredients. To make this classic apple custard, you’ll need the following ingredients: 3 Granny Smith apples, peeled and cored; 1 tablespoon cinnamon; 1/4 cup sugar, …
From chefsresource.com


APPLE CRèME BRULEE - MICHIGAN APPLES
¾ cup apple puree (see recipe below) 2 cups heavy whipping cream; 10 tbsp. granulated sugar, divided; 6 large egg yolks; 1 tsp. vanilla extract; ¼ tsp. almond extract; Thinly sliced small …
From michiganapples.com


APPLE PIE CRèME BRûLéE WITH APPLE SPICE PIE CRUST …
Nov 16, 2023 Keep the torch a few inches above the bowls and work in circles so you torch the sugar evenly. Let it cool a few minutes to set the sugar into a nice hard caramelized topping.
From pineappleandcoconut.com


CREME BRULEE APPLE TART | RICARDO - RICARDO CUISINE
Meanwhile, in a bowl, combine the egg yolks and sugar with a whisk. Add the cream and vanilla. Pour this mixture over the hot pie and continue baking for 15 minutes.
From ricardocuisine.com


CIDER CREME BRULEE - MOUNTAIN CIDER COMPANY
Bake for 35-40 minutes or until the creme brulees are almost completely set but still a little jiggly in the center. 4. Allow the creme brulee to cool slightly before covering the ramekins and placing them in the fridge to chill for at least 3 …
From mountaincider.com


APPLE CREME BRULEE RECIPE - THE GUNNY SACK
Feb 20, 2015 Start by bringing a large pot of water to a boil and also by preheating the oven to 325 degrees. Then, whisk together five egg yolks, 1/3 cup of granulated sugar and 1/3 cup of Musselman’s Apple Butter.
From thegunnysack.com


APPLE CRèME BRûLéE — COOKING AT THE COTTAGE
Oct 14, 2021 7. Pour the mixture through a fine sieve to remove any curdled egg. Skim off any foam that forms on the top of the mixture. Pour the strained mixture into the apple-filled …
From cookingatthecottage.com


APPLE CREME BRULEE RECIPE - LOS ANGELES TIMES
Oct 19, 2005 In a bowl, whisk the sugar and eggs. Slowly whisk in some of the cream-milk mixture into the eggs, then pour in remaining cream and whisk until combined.
From latimes.com


APPLE BOURBON CRèME BRûLéE WITH CARAMELIZED APPLES
Preheat the oven to 325° (see note, below). Set four 4-ounce ramekins into a roasting pan with tall sides. In a heavy saucepan, heat the cream with vanilla bean pulp and pod over medium …
From thechoppingblock.com


CARAMEL APPLE CREME BRULEE - EDIBLE RHODY
Sep 2, 2020 Core and cut apples in large dice (leave skin on). Roast on a lined baking sheet in the oven at 350°F for 20 minutes, until tender. To make the caramel, place granulated sugar and water in a saucepot over medium heat.
From ediblerhody.ediblecommunities.com


CARAMEL APPLE CREME BRûLéE - DOUGH-EYED
Oct 20, 2023 Carefully pour the mixture evenly into the ramekins until almost filled to the top. I like to transfer the custard mixture into a large measuring cup with a spout to make it easier to pour into the ramekins.
From dougheyed.com


THE PERFECT CREME BRULEE RECIPE: A FRENCH CLASSIC
5 days ago Crème brûlée is the epitome of French dessert sophistication—creamy, indulgent, and topped with a crisp caramelized sugar crust. Despite its elegant presentation, this dessert …
From monpanierlatin.co.uk


APPLE CIDER CREME BRULEE RECIPE 55
Whisk together the egg yolks, granulated sugar and apple butter. Slowly pour about 1/4 of the cream into the egg mixture while whisking constantly. Then, slowly pour in the rest of the …
From tfrecipes.com


Related Search