Apple Creme Brulee Recipes

CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.

CARAMEL APPLE CREME BRULEE

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.

APPLE CREME BRULEE RECIPE

Steps:

• Preheat oven to 325 degrees.
• Heat the heavy cream over medium heat until it starts to get bubbles along the edges.
• 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 cream while whisking constantly, until combined.
• Strain the custard through a fine mesh sieve, a strainer or cheesecloth.
• Place 4-6 ramekins into a roasting pan and divide the custard into the ramekins.
• Carefully pour enough hot water into the roasting pan until it comes halfway up the sides of the ramekins.
• Bake at 325 degrees for 40-45 minutes, until the creme brûlée is set but still trembles in the center.
• Place the creme brûlée in the fridge to cool for 2 hours (or up to 3 days, covered).
• Before serving, remove from the fridge and sprinkle each creme brûlée with 1 teaspoon of granulated sugar. Caramelize the sugar with a kitchen torch slowly moving it back and forth about 3-4 inches above the sugar.
• *Note: If you do not have a kitchen torch, caramelize the sugar under the broiler for 2-3 minutes, watching carefully so that it doesn't burn!

CARAMEL APPLE CREME BRULEE

Steps:

• In saute pan caramelize the 2 cups of sugar, 2 tablespoons Karo syrup and the water until dark caramel. Immediately add the apple slices and the brandy. Be careful because the brandy will flame!! Cook lightly until the caramel melts again, and the brandy is cooked out. Portion out into 20 brulee molds. In a large sauce pan, heat the cream and the milk with the sugar and vanilla bean. Bring the mixture up to a boil and take off the heat. Temper in the egg yolks, strain the mixture through a chinois into a pitcher. Pour the mixture into the molds about 2/3 full. Place in a water bath and bake at 275 degrees F until set. The brulees will shake like Jello when they are set. Start checking them at 1/2 hour. If they are "bubbly" or brown they are overcooked.

APPLE CINNAMON CARAMEL CREME BRULEE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk heavy cream, egg yolks, and white sugar together in a saucepan over medium heat until smooth, about 5 minutes. Remove custard from heat when it starts to simmer. Whisk in vanilla extract and cinnamon.
• Arrange apple slices in the bottom of six 6-ounce ramekins. Divide caramel topping evenly over apples. Ladle custard over caramel.
• Transfer ramekins to a baking dish. Pour enough warm water into the dish to come halfway up the sides of the ramekins.
• Bake in the preheated oven until custard is set, 30 to 40 minutes. Remove from oven and cool to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until chilled, about 3 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange ramekins on a baking sheet. Sprinkle 1 1/2 teaspoons brown sugar over each custard.
• Broil in the preheated oven until sugar is melted and crisp, about 2 minutes.

APPLE CREME BRULEE

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.

APPLE CINNAMON CREME BRULEE

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.

MAPLE SYRUP CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F.
• Pour the heavy cream into a non-reactive saucepan and place over medium heat. While the cream is heating, slice the vanilla bean in half lengthwise, using a sharp paring knife. Separate the seeds from the skin by scraping the bean with the knife. Place the seeds and skin in the heating cream. Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from the heat.
• In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup until well blended. Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and overcooked eggs. Your next step will be made easier if you strain the mixture into a large measuring cup with a spout.
• Place the molds on a baking sheet with 1-inch-high sides. Fill the molds half-full with the custard and set the sheet in the oven (it?s much easier to transfer the sheet with the molds only half-full).
• Now, finish filling the molds to the top. It is important to fill the molds to the top, as the custard will lose volume as it bakes. Traditionally, creme brulee is baked in a hot water bath to insulate the custard from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Using hot water from the tap, pour enough water into the baking sheet to reach halfway up the sides of the molds. If you are using a convection oven, however, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat.
• In either case, baking time is approximately the same, about 40 minutes. When baked correctly, the custard should tremble slightly when gently shaken. If you detect any liquid under the skin, the custard is under baked. Put them back in the oven and shake them every 5 minutes or so until they are ready.
• Remove the molds from the water bath and place on a cooling rack for 30 minutes. Then refrigerate for 2 hours (or for to 3 days) before serving; the custards will finish setting in the refrigerator. Let the water bath cool before removing it from the oven.
• Preheat the broiler.
• If condensation occurs during chilling, carefully blot with a paper towel to remove moisture. Place the molds on a clean baking sheet. Sprinkle 2 teaspoons of the sugar over the top of the custards. It is important to spread the sugar evenly; if it is too thick or too thin in places, the caramelization will not be even across the top. When the broiler is hot, place the sheet about 4 inches under the broiler and broil until the sugar is caramelized. Keep a close eye on the creme brulee during broiling. They are finished when they are light brown. Place each mold on a small dessert plate and serve immediately.
• Wine suggestion: Essencia, Quady Winery

APPLE CRÈME BRÛLÉE

Steps:

• CUSTARD 1. Bring the heavy cream, milk, vanilla bean and seeds just to a boil in a medium saucepan over low heat. 2. 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. Strain through a fine mesh strainer. Cool. APPLES & ASSEMBLY 1. Heat the oven to 300 degrees. In a saucepan over medium heat, bring 4 cups water, the sugar, cinnamon, star anise and vanilla beans and seeds to a simmer. Cook 5 minutes. 2. Cut off the top third of each apple (making little "caps") and set aside. Cut a thin slice off the bottom of each apple - just enough so that there's a flat surface and the apples are level. Using a melon baller, evenly hollow out each apple, leaving a half-inch wall around and going almost to the bottom without making any holes. 3. Place the apples (the tops and hollowed apples) in a 3-inch-deep baking pan. Put 1 tablespoon of the spice syrup into each apple and pour the remaining around the apples. Cover the pan with aluminum foil and bake until tender, 15 to 20 minutes. 4. Remove the foil. Remove the apple tops from the baking pan and reserve. Pour out the liquid inside each apple. Pour the custard into the apples, filling to the brim 5. Bake until the custard is set, 45 minutes to 1 hour. Remove the custard-filled apples from the poaching liquid and cool. Refrigerate until cold. 6. To assemble, heat the broiler. Sprinkle 1 teaspoon superfine sugar on top of each apple. Place on a baking sheet and put under the broiler to caramelize the sugar, 1 to 2 minutes. Or use a butane torch. Watch carefully so as not to burn the sugar. Place each apple on a dessert plate and serve immediately with the apple top leaning on the apple. Each serving: 414 calories; 4 grams protein; 42 grams carbohydrates; 3 grams fiber; 27 grams fat; 15 grams saturated fat; 287 mg. cholesterol; 34 mg. sodium.