Apple Cinnamon Creme Brulee Recipe

Ingredients for Apple Cinnamon Creme Brulee

• Granny Smith Apples
• 1 teaspoon ground cinnamon
• Sugar
• 1/4 cup water
• 6 large egg yolks
• Vanilla Extract
• Heavy Whipping Cream

How to Make Apple Cinnamon Creme Brulee

1. Preheat oven to 325°F (160°C).
2. 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.
3. In a medium bowl, whisk together egg yolks and 6 tablespoons of sugar until light and pale yellow.
4. Stir in vanilla extract.
5. Gradually whisk in heavy cream until smooth and well combined.
6. Evenly divide the cooled apples among the 6 ramekins.
7. Carefully ladle the cream mixture over the apples in each ramekin, filling almost to the top.
8. Place the ramekins in a baking dish large enough to hold them.
9. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (bain-marie).
10. Bake for 40 minutes, or until the custard is set but still slightly jiggly in the center.
11. Carefully remove the ramekins from the baking dish and let cool in the water bath for 30 minutes.
12. Remove from water bath, cover with plastic wrap, and refrigerate overnight.
13. 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.