Hybrid Caramel Creme Brulee Apple Recipes

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 CREME BRULEE

Steps:

• Preheat oven to 325°. In a large saucepan, heat whipping cream and cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks, 1 cup sugar, extract and salt until blended but not foamy. Slowly stir in hot cream mixture., Place an ungreased broiler-safe 13x9-in. baking dish in a baking pan large enough to hold it without touching the sides. Pour egg mixture into dish. Place pan on oven rack; add very hot water to pan to within 1 in. of top of dish. Bake until center is just set and top appears dull, 40-50 minutes. Immediately remove dish from water bath to a wire rack; cool 1 hour. Refrigerate until cold., Mix brown sugar and remaining sugar. To caramelize topping with a kitchen torch, sprinkle custard evenly with sugar mixture. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour., To caramelize topping in a broiler, let custard stand at room temperature 30 minutes. Preheat broiler. Sprinkle custard evenly with sugar mixture. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Serve immediately or refrigerate up to 1 hour.

CARAMEL CRèME BRûLéE

Steps:

• Pre-heat oven to 325°F. Place four (4) ramekins in a baking tray with high sides and set aside for later.
• Pre-heat a stainless steel saucepan (preferably with a pour spout) on low heat until warmed. Add the water and sugar to make the caramel. Cook on lowest heat setting about 15 minutes, swirling the mixture every 1-2 minutes, until the caramel develops an amber color. Be careful not to burn the caramel.
• Carefully but quickly add the heavy cream, vanilla extract, and salt to the pot and scrape the caramel off the bottom. The caramel will immediately start to harden when you pour the colder ingredients on top. Continue to cook on lowest heat setting about 5 minutes, stirring constantly to prevent the caramel from settling and burning on the bottom of the pot, until the caramel is fully dissolved into the cream mixture and it comes to a boil. Remove from heat and set aside for later.
• In a large bowl or measuring cup (preferably with a pour spout), thoroughly combine the egg yolks and sugar for the crème brûlée bake. Once combined, immediately begin tempering the egg with the cream mixture by slowly adding the cream to the egg (about 1/4 cup at a time), mixing constantly and thoroughly each time before adding more cream, until fully combined. Take your time with this step. You can never combine too slowly, but you can combine too quickly, and if you do combine too quickly, you'll end up with scrambled eggs in your crème brûlée!
• Using a clean pot, bring a few cups of water to just boiling and immediately remove from heat and set aside for later.
• Gently divide the crème brûlée bake between the four (4) ramekins. If you still have a significant amount of excess bubbles sitting on top of the crème brûlée bake, you can gently skim the top with a spoon to remove the majority before pouring into the ramekins, though this is purely for looks only. Carefully pour the hot (not boiling) water into the baking tray to create a water bath that raises about halfway up the ramekins.
• Bake at 325°F for about 38-40 minutes. When properly baked, your crème brûlée will have a uniform "bounce" from center to edge when gently touched in the center. If the center still seems under-cooked, let it bake another minute or two before removing to cool.
• Carefully remove the baking tray from the oven and set aside to cool for 5-10 minutes. Once the ramekins are cool enough to handle, remove from the water bath and let cool on a cookie rack for another 20-25 minutes. Then cover with saran wrap and chill in the fridge for at least 4 hours before serving.
• When ready to serve, evenly sprinkle a thin layer of extra sugar on top and use a kitchen torch to caramelize the sugar until it create a hardened light brown surface on top. Enjoy!

SALTED CARAMEL CRèME BRûLéE

Steps:

• Place water, ice, Shakeology, banana, date, and cinnamon in blender; cover. Blend until smooth.

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.

HYBRID CARAMEL CREME BRULEE APPLE

Steps:

• For the creme brulee: In a medium saucepan, bring the cream, sugar and vanilla bean to a boil. Add the egg yolks and continue to cook, whisking until slightly thickened. Remove the pan from the heat, strain and set aside for later use.
• For the caramel: Stir together the milk and sugar in a large, heavy-bottomed pot. (Make sure the liquid only goes three-quarters of the way up the sides, as it will froth when the baking soda is added.) Add the vanilla extract, salt, cinnamon stick and vanilla bean with seeds if using. Heat the mixture over medium-high heat, constantly stirring, and bring to a boil, about 15 minutes. Keep your eyes on the pot-- it boils over easily and quickly! Quickly remove from the heat and add the baking soda to the pot. The mixture will rise and become frothy, just keep stirring the mixture.
• Return the pot to medium heat, and stir frequently, about every 10 minutes. Make sure the milk stays at a gentle simmer rather than a raging boil, and stir across the bottom of the pot to make sure the mixture is not scorching. Adjust the heat as needed. Cook until the milk starts to turn golden brown, about 1 hour 30 minutes.
• Remove the cinnamon stick and the vanilla pod. At this point, it will start to thicken quickly, so it's important to keep stirring so the milk doesn't burn on the bottom of the pan. Keep stirring until the mixture is a rich brown and thick enough to coat the back of the spoon, 15 to 30 minutes.
• Cool the sauce slightly and then pour into an airtight container. Store the mixture in the refrigerator for up to 1 week.
• Preheat the oven to 300 degrees F.
• Using a melon baller, hollow out the crab apples. Fill the centers with the creme brulee and bake until the creme brulee is set. Chill overnight.
• Reheat the caramel until soft enough for dipping. Dip the stuffed apples using a stick or fork. Chill for 1 hour before serving.

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.

CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F.
• Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
• In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
• Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.