Country Apple Creme Brulee Recipes

APPLE CREME BRULEES

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.

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.

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.

BAKED APPLE CRèME BRûLéE

Steps:

• Preheat the oven to 350 F.
• Peel the apples about halfway down. Use a melon baller to scoop out the core of each apple (take care not to break through the bottom of the apples) and use the melon baller to scoop out extra apple flesh to make room for the custard, leaving a wall of apple about ¾-inch thick. Place the apples in a baking dish.
• Whisk the sour cream, egg yolks, brown sugar, vanilla, cinnamon and nutmeg together and pour this into each apple, so that it comes up to the top but without spilling (you may have a little extra filling left, depending on how big your apples are). Pour boiling water around the apples to just come up a ½-inch and then loosely cover the dish with foil. You can insert toothpicks into the apples, if needed, in order to keep the foil from touching the custard.
• Bake the apples for 25 minutes, then remove the foil and bake for about another 10 minutes, until the custard is just set. Cool the apples in the pan, then remove to a plate to chill until set, at least 3 hours. A little juice may come out of the apples as they chill.
• To finish, place the apples on a cooling rack placed over a parchment-lined baking tray. Bring the granulated sugar, lemon juice and 3 Tbsp of water up to a boil over high heat. Continue to boil the sugar, without stirring and occasionally brushing the sides of the pot with water, until the sugar is an amber colour. Remove the pot from the heat and carefully spoon the hot sugar over the apples so that they are evenly and fully coated with a thin layer of the caramelized sugar. Let the sugar set for about 10 minutes, and then lift the apples to a plate to serve.
• The apples should ideally be served after the sugar has set, but this step can be prepared up to 2 hours ahead. The apples themselves can be made a day ahead and stored refrigerated.

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.

BRAISED AND BRûLéED APPLES WITH ICE CREAM

Steps:

• Bring apple cider, maple syrup, butter, vinegar, and salt to a simmer in a large Dutch oven or other heavy pot over medium-low heat, stirring to melt butter. Add apples to pot in a single layer (you might need to cook in batches depending on the size of your pot) and return liquid to a very gentle simmer. Cook, turning apples halfway through, until a skewer (or the tip of a small knife) slides easily through flesh but apples stay intact, 20-25 minutes; set aside.
• Remove apples from pot with a slotted spoon and place, cut side up, on a rimmed baking sheet; set aside. Bring liquid in pot to a boil over medium-high heat. Cook, swirling occasionally, until reduced to a thick caramel with bubbles that slowly expand and then pop, 15-20 minutes. Add cream and stir until sauce is smooth. Reduce heat to low and keep sauce warm in pot while you brûlée the caramel apples.
• Sprinkle cut sides of reserved apples with sugar and caramelize with kitchen torch (alternatively, you can brûlée them under the broiler, about 3 minutes).
• To serve, scoop ice cream into bowls; place an apple half, brûléed side up, in each. Drizzle with warm caramel sauce and top with some nuts.
• Apples can be braised 1 day ahead. Let cool in liquid, then cover and chill. Reheat over low before continuing.

APPLE CINNAMON CARAMEL CREME BRULEE

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.

CARAMEL APPLE CREME BRULEE

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.