Ingrédients pour Apple Cinnamon Creme Brulee
- 2 small Granny Smith apples, peeled, cored and diced
- 1 teaspoon cinnamon
- 1 1/8 cups sugar, divided (1/4 cup for apples, 1/2 cup for custard, and 1 tablespoon per ramekin for topping)
- 1/4 cup water
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
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Comment préparer Apple Cinnamon Creme Brulee
- Preheat oven to 325°F (160°C).
- In a medium saucepan, combine diced apples, cinnamon, 1/4 cup sugar, and 1/4 cup water. Cook over medium heat for 7-8 minutes, or until apples are tender but not mushy. Set aside to cool completely.
- In a medium bowl, whisk together egg yolks and 6 tablespoons of sugar until light and pale yellow.
- Stir in vanilla extract.
- Gradually whisk in heavy cream until smooth and well combined.
- Evenly divide the cooled apples among the 6 ramekins.
- Carefully ladle the cream mixture over the apples in each ramekin, filling almost to the top.
- Place the ramekins in a baking dish large enough to hold them.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (bain-marie).
- Bake for 40 minutes, or until the custard is set but still slightly jiggly in the center.
- Carefully remove the ramekins from the baking dish and let cool in the water bath for 30 minutes.
- Remove from water bath, cover with plastic wrap, and refrigerate overnight.
- Before serving, sprinkle 1 tablespoon of sugar over the top of each crème brûlée. Use a kitchen torch to caramelize the sugar until golden brown, or broil in the oven for 1-2 minutes, watching carefully to prevent burning.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
113g
Fat
75g
Carbs
11g
