Apple CrÈme BrÛlÉe Recipes

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APPLE CREME BRULEE RECIPE



Apple Creme Brulee Recipe image

Provided by The Gunny Sack

Categories     Dessert

Time 1h

Number Of Ingredients 6

2 cups heavy cream
5 egg yolks
1/3 cup granulated sugar
1/3 cup Musselman's Apple Butter
4-6 tsp granulated sugar, for topping
Boiling water

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!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

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 CINNAMON CARAMEL CREME BRULEE



Apple Cinnamon Caramel Creme Brulee image

This recipe came about from my love of apples and the silkiness of creme brulee. Delicious!

Provided by CHERYLPTW

Categories     Desserts     Custards and Pudding Recipes     Creme Brulee Recipes

Time 4h57m

Yield 6

Number Of Ingredients 8

2 cups heavy whipping cream
6 egg yolks
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
3 Granny Smith apples - peeled, cored, and thinly sliced
½ cup caramel dessert topping
½ cup brown sugar, divided

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.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 64.1 g, Cholesterol 313.8 mg, Fat 33.8 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 19.9 g, Sodium 138.6 mg, Sugar 41.8 g

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.

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

BAKED APPLE CRèME BRûLéE



Baked Apple Crème Brûlée image

In episode Creme Brulee of TV show Bake with Anna Olson prepares Anna Olson recipe for Baked Apple Crème Brûlée.

Number Of Ingredients 9

apples
sour cream
egg yolks
packed light brown sugar
vanilla extract
ground cinnamon
ground nutmeg
granulated sugar
lemon juice

Steps:

  • Sprinkle the raspberries and blueberries into eight, flat 4-ounce ovenproof dishes (the dishes won't be going in the oven, but they must be able to resist the heat of the torch for brûléeing). Heat the cream on medium low with the scraped seeds of the vanilla bean pod (and the pod, too, if you wish) and the lemon zest. If using vanilla bean paste, whisk it into the cream and heat. Heat the cream for about 5 minutes, watching so that it doesn't boil over. Bring a second pot filled with an inch of water to a gentle simmer. In a metal bowl, whisk the egg yolks, sugar and lemon juice together. Place the bowl on top of the pot of simmering water and whisk the egg mixture until it has doubled in volume and is a pale buttery colour, about 3-4 minutes. Remove the bowl from the pot of water. While whisking, slowly pour the heated cream into the whipped egg mixture and return the entire mixture to the pot, stirring with a wooden spoon or silicone spatula over medium heat until the custard thickly coats the back of a spoon, about 4 minutes. Pour the custard through a strainer and then pour it slowly over the berries, stirring the berries slightly just to ensure they are fully coated and covered. Cool the custards for 15 minutes, then chill, uncovered, until set, at least 4 hours. To serve, sprinkle each custard with a thin layer of sugar. Carefully ignite a kitchen butane torch and caramelize the sugar by moving the torch back and forth over the custard, about an inch or 2 away from it. Sprinkle another thin layer of sugar over the first layer and torch it, repeating another 2 times or until the desired caramel layer is achieved. Serve immediately.

APPLE CREME BRULEE CHEESECAKE



Apple Creme Brulee Cheesecake image

This recipe is from Tish Boyle's "Cake" cookbook. Be sure to use the water bath, it keeps the cheesecake moist and prevents the top from cracking.

Provided by Ariella

Categories     Cheesecake

Time 2h

Yield 12 serving(s)

Number Of Ingredients 19

1 1/2 cups graham cracker crumbs
2 1/2 tablespoons sugar
4 -5 tablespoons melted butter
3 green apples, sliced into 1/4 in. slices
1 tablespoon lemon juice
2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 tablespoons heavy cream
1 pinch nutmeg
3 (8 ounce) packages cream cheese
1 1/4 cups sugar
2 teaspoons vanilla extract
1 pinch salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 cup sour cream (full fat)
1 tablespoon cornstarch or 1 tablespoon flour
4 large eggs
1/4 cup brown sugar (for brulee topping)

Steps:

  • Make the Crust:.
  • Preheat the oven to 325 degrees F. Grease the bottom and sides of a 9-inch springform pan. In a bowl, combine the graham cracker crumbs and the sugar. Add 4 tablespoons of the butter and mix. If the crumbs seem dry, add the last tablespoon of butter. Press onto the bottom of the springform pan. Press in an even layer.
  • Bake for 8 to 10 minutes. The crust should be firm and golden. Remove from the oven and let cool on a wire rack. Cool the crust completely. Once cooled, wrap the outside of the pan in a heavy duty piece of aluminum foil.
  • Apples:.
  • Toss the apples with the lemon juice.
  • Melt the butter in a large skillet. Add the apples and cook for 2 minutes, over medium heat, until the apples begin to soften. Sprinkle with sugar and cook for an additional 2 to 3 minutes, until the apples soften further and begin to turn golden. Add the cream and the nutmeg and lower the heat slightly. Cook until the cream has been absorbed by the apples, about 10 minutes. Transfer the apples to a plate and let cool completely.
  • Cheesecake.
  • In the bowl of your mixer, beat the cream cheese for a minute or two until it's smooth. Add the sugar and beat at medium speed until smooth, about 2 or 3 minutes. Add the vanilla extract, the salt, the cinnamon and the ginger and beat for another minute. Add the sour cream and cornstarch and beat until blended, another minute or two. Add the eggs, one at a time, scraping the sides of the bowl after each addition.
  • Preheat the oven to 350 degrees F.
  • Layer the apples over the cooled graham cracker crust. Pour the prepared cheesecake filling over the apples. Place the pan in a large, shallow roasting pan and add hot water to come about halfway up the side of the springform pan. Carefully place the pan in the oven. Bake for between 70 and 80 minutes, until only wobbly in middle.
  • Remove the cheesecake from the oven and from the water bath. Peel off the aluminum foil layer and place on a rack to cool completely. Once cool, place in the refrigerator to chill overnight.
  • Just before serving, sift brown sugar over top of cheesecake to lightly cover the entire surface. Either using a propane kitchen torch, or by putting the cheesecake under the broiler, melt the sugar to form thin crust. (This step can be omitted and cheesecake is still excellent).

Nutrition Facts : Calories 456.5, Fat 30.3, SaturatedFat 17, Cholesterol 149, Sodium 280.9, Carbohydrate 42.2, Fiber 1.3, Sugar 37.6, Protein 6.2

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