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
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
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
BAKED APPLE CRèME BRûLéE
This crème brûlée is cinnamon-scented and is baked inside an apple. Coated with a thin layer of caramelized sugar, this is like a candy apple for adults.
Provided by Anna Olson
Categories bake,Bake With Anna Olson,dessert,Easy,pastry
Yield 4
Number Of Ingredients 9
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.
CREME BRULEE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h
Yield 6 to 9 creme brulees, depending on ramekin size
Number Of Ingredients 4
Steps:
- Preheat the oven to 325 degrees F.
- Pour the cream into a saucepan over medium-low heat. Scrape the vanilla caviar from the vanilla bean and add it to the cream (or add the vanilla extract if using instead). Bring almost to the boil, and then turn off the heat.
- Place the egg yolks in a large bowl and add 3/4 cup sugar. With a whisk, mix the eggs and sugar together. Now, break out your elbow grease and take a deep breath. You're going to need to whisk the mixture like crazy for 3 or 4 minutes, until it's very light yellow in color.
- Place a fine mesh strainer over a large bowl. Pour the hot cream into the bowl through the strainer.
- To temper the egg mixture, very slowly drizzle 1 cup of the hot cream into the egg/sugar mixture, whisking constantly to prevent the eggs from cooking. Continue adding the rest of the hot cream to the bowl very slowly, whisking constantly. You can add the cream a little more rapidly as the mixture warms.
- Place ramekins on a rimmed baking sheet and ladle in the custard until the ramekins are three-quarters full.
- Place the baking sheet inside the oven, and then pour water into the baking sheet until it reaches two-thirds of the way up the ramekins.
- Bake until the custard is set but not brown, 35 to 40 minutes, watching carefully to avoid browning.
- Remove the ramekins and allow to cool. Refrigerate the custards, covered, for at least 2 hours or overnight.
- When you are ready to serve the dessert, sprinkle the top of each custard generously with superfine sugar. Use a kitchen torch to burn the sugar to a crisp, working quickly to avoid cooking the custard below. (You may also place the ramekins on a pan and put them right under the broiler, but you have to be careful not to affect the custard below.)
- Serve immediately with spoons.
APPLE CINNAMON CREME BRULEE
From "Calling All Cooks." Haven't made this one yet, but it sure looks good! Prep time does not include chill time.
Provided by yooper
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and core apples.
- Cut into bite size 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.
- 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 refirgerator, covered with plastic wrap.
- Before serving, sprinkle 1 tablespoon sugar over each ramekin, and then torch until brown, or run under a broiler.
Nutrition Facts : Calories 376.4, Fat 26.2, SaturatedFat 15.2, Cholesterol 270.3, Sodium 31.2, Carbohydrate 33.7, Fiber 2.3, Sugar 28.4, Protein 3.9
APPLE CINNAMON CRèME BRULEE RECIPE
Provided by BobLongo
Number Of Ingredients 7
Steps:
- Total: 1 hr 30 min Prep: 30 min Cook: 1 hr Yield: 6 servings 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.
More about "apple cinnamon creme brulee recipes"
CINNAMON CRèME BRûLéE RECIPE - KITCHEN SWAGGER
From kitchenswagger.com
CINNAMON CREME BRULEE | KEVIN IS COOKING
From keviniscooking.com
49 CREME BRûLéE RECIPES THAT WILL KNOCK THE SOCKS OFF …
From diys.com
EASY CRèME BRûLéE RECIPE (6 INGREDIENTS) - SALLY'S …
From sallysbakingaddiction.com
CREME BRULEE TART RECIPE - RECIPESC
From recipescq.blogspot.com
APPLE CINNAMON RECIPES - DESSERTS WITH APPLE CINNAMON - DELISH
From delish.com
APPLE CUSTARD PIE RECIPE - MIX OF PIE AND CRèME BRûLéE - CHISEL
From chiselandfork.com
CINNAMON APPLE CRèME CARAMEL - YOUTUBE
From youtube.com
APPLE CRUMBLE CRéME BRûLéE - RECIPES REIMAGINED
From recipesreimagined.com
RECIPE FOR APPLE CINNAMON CREME BRULEE - CRABBIE RECIPES
From underspicycrab.com
APPLE CREME BRULEES - BETTER HOMES & GARDENS
From bhg.com
10 EASY RECIPES THAT PROVE APPLE AND CINNAMON ARE THE BEST …
From allrecipes.com
BEST APPLE CINNAMON CRèME BRULEE RECIPES
From alicerecipes.com
RECIPE FOR APPLE CINNAMON CREME BRULEE BY DAWN’S RECIPES
From dawnsrecipes.com
APPLE CREME BRULEE RECIPE - THE GUNNY SACK
From thegunnysack.com
APPLE CINNAMON CREME BRULEE - RECIPE FOR DISASTER
From recipefordisaster.cooking
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 »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #desserts #eggs-dairy #fruit #french #oven #easy #european #dinner-party #fall #romantic #winter #puddings-and-mousses #dietary #low-sodium #seasonal #comfort-food #low-in-something #apples #taste-mood #equipment #4-hours-or-less
You'll also love