Blueberry And Apple Brulee Recipes

APPLE-BLUEBERRY BUCKLE

Steps:

• Place apples in a large bowl and toss with 3/4 cup sugar, 2 tablespoons cinnamon, nutmeg, and lemon juice. Cover the bowl and place in refrigerator.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Beat softened butter and 3/4 cup white sugar together in a large bowl until creamy; beat in egg.
• Mix 2 cups flour, baking powder, and salt together in a small bowl. Stir flour mixture into butter mixture, alternating with milk, until fully incorporated. Fold in blueberries.
• Arrange apples in a single layer in the bottom of the prepared baking dish. Pour blueberry batter over apples.
• Mix 2/3 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle crumb topping over batter.
• Bake in the preheated oven until a toothpick inserted in the center of the buckle comes out clean, 40 to 45 minutes. Cool on a wire rack.

BLUEBERRY APPLE CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter.
• Beat 2 cups whole wheat flour, rolled oats, butter, 1/2 cup brown sugar, 1/2 cup white sugar, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt in a bowl with an electric mixer on medium speed until the mixture is pea-size and crumbly, 3 to 5 minutes. Refrigerate until ready to use.
• Combine apples, blueberries, 1/4 cup brown sugar, 1/4 cup white sugar, 2 tablespoons whole wheat flour, lemon juice and zest, 1 teaspoon cinnamon, and nutmeg in a large bowl; transfer to prepared baking dish. Sprinkle crumble mixture over fruit mixture.
• Bake in preheated oven until topping is browned and fruit is bubbly, 35 to 45 minutes.

SCRUMPTIOUS APPLE AND BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 350°F. Grease a 9x9 pan with baking spray.

LEMON PUDDING BRULEE WITH BLUEBERRIES

Steps:

• In a medium mixing bowl, whisk together the pudding mix and cold milk for 2 minutes. Place in refrigerator for 5 minutes. Count out 12 blueberries and set aside for garnish. Fold remaining berries into the pudding.
• Divide pudding into 4 (8-ounce) heat-proof ramekins. Refrigerate until ready to serve.
• To serve, sprinkle each ramekin of pudding with 1 tablespoon of sugar. Place puddings on sheet pan and put under broiler for 2 to 3 minutes or until sugar has caramelized. (Note: rotate sheet pan under broiler so that sugar caramelizes evenly).
• Garnish each pudding with 3 of the reserved berries.

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.

BLUEBERRY APPLE CRISP

Steps:

• Place apples in a greased 11x7-in. baking dish. Top with blueberries. Mix brown sugar and 2 tablespoons flour; sprinkle over fruit. Combine sugar, baking powder, salt, cinnamon, nutmeg and remaining flour. Stir in egg with a fork until mixture is crumbly. Sprinkle over fruit; drizzle with butter. Bake at 350° for 55-60 minutes or until apples are tender. Serve warm.

APPLE CREME BRULEE

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.

CARAMEL APPLE CREME BRULEE

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.

BLACKBERRY CRèME BRûLéE

Steps:

• Up to 36 hours ahead - put the split vanilla pod and cream in a heavy saucepan and gently bring to simmering point. Whisk as soon as the first bubbles start to rise, then remove the pan from the heat and leave to infuse for about 20 minutes.
• Fish out a half-pod from the cream and hold it over the pan, then use the tip of a small knife to scrape the black seeds inside into the pan. Repeat with the other pod, then whisk to disperse the seeds.
• Meanwhile,whizz the egg yolks and sugar in a food processor for 2-3 minutes until thick and creamy. Scrape the mixture into the cream and stir to combine. Place the pan over a medium heat and gently whisk constantly until the custard has thickened considerably and is on the point of boiling (when the first few bubbles break through the surface).
• Immediately remove the pan from the heat and plunge the base into a sink of ice-cold water. Continue to gently whisk for 1-2 minutes, or until most of the heat has dissipated. Leave to cool, whisking occasionally to prevent a skin forming.
• Meanwhile, place six little heatproof dishes, about 10cm in diameter and 2.5cm deep (see tip), on a tray that will fit in the fridge. Divide the blackberries among them, then cover with the cool custard and chill until firmly set. Loosely drape with cling film over to cover.
• An hour or so before serving - if you don't have a blow torch to brûlée the custard, use a very hot grill. Sprinkle a thin, even layer of sugar over each dish then, if using a blow torch, carefully 'burn' the sugar, starting on the nearest side: the sugar will bubble and turn a dark caramel. Wait for a few minutes for the surface to harden before serving but DO NOT be tempted to touch as the sugar remains blisteringly hot for some while. Alternatively, put the ramekins on a baking sheet close to the grill until the sugar caramelises. Keep them cool until ready to serve, but not in the fridge or the caramel will soften.

BLUEBERRY AND APPLE BRULEE

Steps:

• Preheat oven to 190 C.
• Place apple, blueberries, lemon rind and caster sugar in large bowl.
• Mix well.
• In another bowl, combine sour cream and yoghurt.
• Layer fruit mixture with sour cream mixture in 4 x 1 cup ovenproof ramekins finishing with a sour cream layer.
• Bake 15 - 20 minutes till top is golden and apples are cooked.
• Sprinkle with a little more caster sugar and place under hot grill for about 3 minutes till sugar caramelizes.
• Serve immediately.