APPLE CREME BRULEES
Apple Creme Brulees
Provided by BHG Test Kitchen
Time 4h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. In a small saucepan whisk together egg yolks, milk, 1 tablespoon sugar, and the cornstarch. Cook and stir over medium heat until mixture is thickened and bubbly. Remove from heat. Transfer mixture to a small bowl; cool for 10 minutes. Whisk in the yogurt.
- Divide apple between two 6-ounce ramekins or custard cups. Sprinkle apples with cinnamon and cardamom. Divide yogurt mixture between ramekins. Place ramekins in an 8x8x2-inch baking pan; place on oven rack. Pour enough hot water into the baking pan to come halfway up the sides of the ramekins.
- Bake 25 to 30 minutes or until edges are set (centers will appear soft set). Remove ramekins from baking pan; cool on a wire rack for 1 hour. Cover with foil and chill 2 to 24 hours before serving.
- Just before serving, let custards stand at room temperature for 20 minutes. Meanwhile, to caramelize sugar, in a small saucepan heat 1 tablespoon sugar over medium-high heat until sugar begins to melt, shaking saucepan occasionally to heat sugar evenly; do not stir. When the sugar starts to melt, reduce heat to low and cook about 2 minutes or until all sugar melts and is golden brown, stirring as needed with a wooden spoon. Quickly drizzle the caramelized sugar over custards. Serve immediately.
Nutrition Facts : Calories 169 kcal, Carbohydrate 22 g, Cholesterol 188 mg, Protein 9 g, SaturatedFat 2 g, Sodium 56 mg, Sugar 20 g, Fat 5 g, UnsaturatedFat 3 g
CARAMEL APPLE CREME BRULEE
Here's the cream of the apple dessert crop. Fruit, caramel and cinnamon flavors enhance the rich, velvety custard. Served warm or chilled, it's a classic end to a meal. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 504 calories, Fat 33g fat (20g saturated fat), Cholesterol 280mg cholesterol, Sodium 114mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
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!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
APPLE CREME BRULEE
A little patience in preparing the custard will reward you with this elegant finale. Recipe taked from www.foodland.gov.on.ca
Provided by Evelyn L Jepson
Categories Dessert
Time 1h15m
Yield 6 175ml, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium, heavy-bottom saucepan, combine apples, Crispin, Spartan or Empire Apples can be used, sugar, cinnamon lemon rind and nutmeg.
- Cook over medium heat, until apples softened, stirring occasionally about 10 minutes. Spread this mixture into six, 6 ounce heatproof ramekins, and chill.
- In a separate bowl, beat the egg yolks with sugar.
- In the saucepan that you used for the apples, heat cream, until just before boiling, scraping down the apple bits and spices on the pan into the cream mixture.
- Whisking constantly, pour in the egg mixture, and continue stirring until thickened, about 20 minutes.
- Do not let it boil.
- Remove from heat and stir in the vanilla.
- Strain evenly onto the chilled apple mixture in each ramekin, and let cool.
- Let cool overnight.
- At least 1 hour before serving, and up to 1 day ahead, sprinkle custards with brown sugar.
- Broil for 1 to 2 minutes until sugar melts and colours.
- Chill until ready to serve.
Nutrition Facts : Calories 540.6, Fat 32.3, SaturatedFat 19.3, Cholesterol 219.4, Sodium 39.4, Carbohydrate 62.1, Fiber 3, Sugar 55.2, Protein 3.6
APPLE CINNAMON CREME BRULEE
Steps:
- Peel and core apples. Cut into bite sized chunks. Cook the apples in the cinnamon, 1/4-cup sugar, and water. Cook for 7 to 8 minutes until tender, but not mushy. Set aside to cool.
- Preheat oven to 325 degrees F.
- Whisk egg yolks and 6 tablespoons sugar. Whisk until light yellow. Add vanilla. While whisking, gradually pour in whipping cream.
- Divide apples evenly into 6 ramekins. Ladle cream mixture evenly over the apples. Place ramekins in a baking dish. Pour hot water halfway up to the sides of the ramekins. Bake the custard until set, approximately 40 minutes.
- Keep the ramekins in the water bath and let them cool for about 30 minutes. Remove from water and chill overnight in the refrigerator.
- Sprinkle sugar on top of creme and then torch until golden brown.
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
Apples, caramel sauce, and custard for a fall make ahead dessert. Timing does NOT include 8 hours for brulee to be refrigerated. Originally from TOH but tweaked. Use the egg whites---Recipe#44410 or Recipe#509879 which I have not tried yet but want to or for freezing them go to http://whatscookingamerica.net/Eggs/FreezingEgg.htm
Provided by WiGal
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place apples in a microwave safe container; cover with water.
- Pad 9x 13 pan with wet towel.
- Cover apples with wax paper and microwave on HIGH for 1 and half minutes; drain well. Don't wash container yet.
- In medium saucepan, combine 3 tablespoons sugar, 3 tablespoons brown sugar, and 1/2 teaspoon cinnamon; stir in cream.
- Heat over medium heat until bubbles form around sides of pan; stirring constantly. Do NOT let boil.
- Meanwhile bring 4 cups water to low boil. Center oven rack. PREHEAT oven to 325 degrees. Put drained apples back into reserved container and stir in the 1 teaspoon cinnamon. Arrange apples in the bottoms of six 4 ounce ramekins or custard cups. (They will be very full.) Divide the caramel topping between ramekins. I use 1 teaspoon and small rubber spatula and sure that when I put that teaspoon in it is closer to one tablespoon. Set ramekins aside.
- Back to custard: Remove saucepan from the heat; mix vigorously a small amount of the hot mixture into already beaten egg yolks. Temper.
- Slowly return all to the pan; mix vigorously.
- Stir in vanilla. Skim off bubbles.
- Pour over caramel sauced ramekins. Again pop any bubbles.
- Place 5 ramekins in 9X13 inch metal pan, put on oven rack, ladle hot water to pan so it comes halfway up. Careful that none of water splashes on ramekin. Add last ramekin.
- Bake, uncovered, at 325 degrees for 30 to 45 minutes or until centers are just set (mixture will slightly jiggle but center should be quivery like gelatin when cups are gently shaken). And some dark spots occur which gets camouflaged by caramel topping later. Remove from oven-- carefully. Time varies because diameter of ramekin determines thickness.
- Remove ramekins from water bath using tongs after 20 minutes, set on rack to cool to room temperature or 1 hour to avoid condensation.
- Cover and refrigerate overnight, or up to three days.
- For broiling, place ramekins on a baking sheet; let stand at room temperature of 15 minutes or freezer for 5 minutes. Put oven rack as close to broiler as possible. Preheat broiler.Sprinkle remaining sugar not Splenda (or you will have a fire) onto each custard, shake off excess. Broil until sugar is caramelized. Let set for at least 5 minutes before serving. I prefer them chilled for about 30 minutes--love the contrast in texture.
- Or use kitchen butane torch.
Nutrition Facts : Calories 495.6, Fat 32.9, SaturatedFat 19.5, Cholesterol 247.2, Sodium 109.6, Carbohydrate 48.6, Fiber 2.7, Sugar 29.2, Protein 4.2
APPLE CINNAMON CARAMEL CREME BRULEE
This recipe came about from my love of apples and the silkiness of creme brulee. Delicious!
Provided by CHERYLPTW
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 4h57m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 64.1 g, Cholesterol 313.8 mg, Fat 33.8 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 19.9 g, Sodium 138.6 mg, Sugar 41.8 g
More about "apple creme brulee recipes"
APPLE CRèME BRûLéES RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Winter Fruit Dessert RecipesCalories 169 per servingTotal Time 4 hrs 10 mins
- Preheat oven to 325 degrees F. In a small saucepan whisk together egg yolks, milk, 1 tablespoon sugar, and the cornstarch. Cook and stir over medium heat until mixture is thickened and bubbly. Remove from heat. Transfer mixture to a small bowl; cool for 10 minutes. Whisk in the yogurt.
- Divide apple between two 6-ounce ramekins or custard cups. Sprinkle apples with cinnamon and cardamom. Divide yogurt mixture between ramekins. Place ramekins in an 8x8x2-inch baking pan; place on oven rack. Pour enough hot water into the baking pan to come halfway up the sides of the ramekins.
- Bake 25 to 30 minutes or until edges are set (centers will appear soft set). Remove ramekins from baking pan; cool on a wire rack for 1 hour. Cover with foil and chill 2 to 24 hours before serving.
- Just before serving, let custards stand at room temperature for 20 minutes. Meanwhile, to caramelize sugar, in a small saucepan heat 1 tablespoon sugar over medium-high heat until sugar begins to melt, shaking saucepan occasionally to heat sugar evenly; do not stir. When the sugar starts to melt, reduce heat to low and cook about 2 minutes or until all sugar melts and is golden brown, stirring as needed with a wooden spoon. Quickly drizzle the caramelized sugar over custards. Serve immediately.
CARAMEL APPLE CREME BRULEE RECIPE: HOW TO MAKE IT | TASTE OF …
From stage.tasteofhome.com
NUTRITION FACTORS - APPLE CRéME BRULEE
From nutritionfactors.com
APPLE CINNAMON CREME BRULEE RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
APPLE CRèME BRULEE > MICHIGAN APPLE COMMITTEE
From michiganapples.com
APPLE CREME BRULEE - FALL DESSERT RECIPES | GASTRONOM COCKTAILS
From gastronomblog.com
APPLE CREME BRULEE - FALL DESSERT RECIPES | GASTRONOM COCKTAILS
From pinterest.com
APPLE CRèME BRûLéE — RECIPE BOX
From ourbestrecipebox.com
APPLE CREME BRULEE FROM FOODLAND ONTARIO | CTV NEWS
From ottawa.ctvnews.ca
APPLE CREME BRULEE | RECIPES | DINING WITH THE CHEF - NHK
From nhk.or.jp
CARAMEL APPLE CREME BRULEE RECIPE | CDKITCHEN.COM
From cdkitchen.com
APPLE CRèME BRûLéE RECIPE | CREME BRULEE RECIPE, BRULEE RECIPE, …
From pinterest.com
CARAMEL APPLE CREME BRULEE RECIPE | TASTE OF HOME
From staging2.tasteofhome.com
BAKED APPLE CRèME BRûLéE - EASY RECIPES, TV SHOWS
From foodnetwork.co.uk
CREME BRULEE APPLE TART | RICARDO
From ricardocuisine.com
BEST BAKED APPLE CRèME BRûLéE RECIPES | BAKE WITH ANNA …
From foodnetwork.ca
APPLE CREME BRûLéE TART A FRENCH DESSERT FOR THE SOUL
From perfectlyprovence.co
BAKED APPLE CRèME BRûLéE - BAKE WITH ANNA OLSON
From bakewithannaolson.com
APPLE CINNAMON CREME BRULEE - RECIPE FOR DISASTER
From recipefordisaster.cooking
ROASTED APPLE WITH CRèME BRûLéE - THE GLOBE AND MAIL
From theglobeandmail.com
CRèME BRûLéE IN APPLE CUPS | METRO
From metro.ca
APPLE ON THE BOTTOM CREME BRULEE RECIPE - ESSE
From esse.com
56 CREME BRULEE FLAVORS FOR EVERY SEASON | MISS BUTTERCUP
From missbuttercup.com
MAPLE APPLE CRèME BRûLéE - IN THE KITCHEN WITH HEARTS IN MY OVEN
From fromvalerieskitchen.com
JENNIE'S APPLE PIE CRéME BRULEE RECIPE | {SHOWNAME}
From abc.com
APPLE CRèME BRûLéE — COOKING AT THE COTTAGE
From cookingatthecottage.com
APPLE CREME BRULEE RECIPE - FOOD.COM
From pinterest.ca
APPLE CRèME BRûLéE RECIPE | EAT SMARTER USA
From eatsmarter.com
APPLE CRèME BRûLéE - EXTRAINGREDIENT.COM
From extraingredient.com
APPLE CREME BRULEE RECIPE - LOS ANGELES TIMES
From latimes.com
CRèME BRûLéE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
APPLE CRUMBLE CRéME BRûLéE - RECIPES REIMAGINED
From recipesreimagined.com
CARAMEL APPLE CREME BRULEE | RECIPE | CREME BRULEE RECIPE, BRULEE ...
From pinterest.com.au
SPICED APPLE CREME BRULEE - MUSSELMAN'S
From musselmans.com
APPLE CREME BRULEE | CREME BRULEE RECIPE, BRULEE RECIPE, RECIPES
From pinterest.ca
APPLE CRèME BRULéES RECIPE - TESCO REAL FOOD
From realfood.tesco.com
5 INGREDIENT CREME BRULEE RECIPE - SPLASH OF TASTE - VEGETARIAN …
From splashoftaste.com
APPLE CIDER CREME BRULEE(ONE OF PRESIDENT GEORGE W. BUSH'S
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #low-protein #desserts #puddings-and-mousses #dietary #low-sodium #low-in-something #4-hours-or-less
You'll also love