Apple Creme Brulee Recipe

Ingredients for Apple Creme Brulee

• Apples
• Granulated Sugar
• 1 teaspoon ground cinnamon
• Zest of 1 lemon
• Ground Nutmeg
• 4 large egg yolks
• White Sugar
• Heavy Cream
• 1 teaspoon vanilla extract
• Brown Sugar

How to Make Apple Creme Brulee

1. Peel, core, and dice 2 medium apples (Crispin, Spartan, or Empire recommended).
2. 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.
3. Cook over medium heat, stirring occasionally, until apples are softened (about 10 minutes).
4. Divide the apple mixture evenly among six 6-ounce heatproof ramekins. Refrigerate while you prepare the custard.
5. In a separate bowl, whisk together 4 large egg yolks and 1/4 cup granulated sugar until pale and slightly thickened.
6. 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.
7. 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!
8. Remove from heat and stir in 1 teaspoon vanilla extract.
9. Strain the custard through a fine-mesh sieve to remove any lumps.
10. Gently pour the strained custard evenly over the chilled apple mixture in each ramekin.
11. Refrigerate for at least 8 hours, or preferably overnight.
12. At least 1 hour before serving (or up to 1 day ahead), sprinkle each custard with 1 teaspoon of light brown sugar.
13. Broil for 1-2 minutes, watching closely, until the sugar melts and caramelizes to a rich brown color.