Zutaten für Apple Creme Brulee
- 2 medium apples
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- zest of 1 lemon
- pinch of ground nutmeg
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 6 teaspoons light brown sugar
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Zubereitung von Apple Creme Brulee
- Peel, core, and dice 2 medium apples (Crispin, Spartan, or Empire recommended).
- In a medium, heavy-bottomed saucepan, combine diced apples, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, the zest of 1 lemon, and a pinch of ground nutmeg.
- Cook over medium heat, stirring occasionally, until apples are softened (about 10 minutes).
- Divide the apple mixture evenly among six 6-ounce heatproof ramekins. Refrigerate while you prepare the custard.
- In a separate bowl, whisk together 4 large egg yolks and 1/4 cup granulated sugar until pale and slightly thickened.
- In the same saucepan used for the apples, heat 1 1/2 cups heavy cream over medium heat until just simmering. Scrape down any apple bits and spices from the sides of the pan into the cream.
- Whisking constantly, slowly pour the hot cream into the egg yolk mixture. Continue whisking until the mixture is thickened enough to coat the back of a spoon (about 20 minutes). Do not boil!
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Strain the custard through a fine-mesh sieve to remove any lumps.
- Gently pour the strained custard evenly over the chilled apple mixture in each ramekin.
- Refrigerate for at least 8 hours, or preferably overnight.
- At least 1 hour before serving (or up to 1 day ahead), sprinkle each custard with 1 teaspoon of light brown sugar.
- Broil for 1-2 minutes, watching closely, until the sugar melts and caramelizes to a rich brown color.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
220g
Fat
96g
Carbs
20g
