Apple Cinnamon Crème Brulee Recipes

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CARAMEL APPLE CREME BRULEE



Caramel Apple Creme Brulee image

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

3 medium tart apples, peeled and thinly sliced
6 tablespoons caramel ice cream topping
1/4 cup sugar plus 4 tablespoons sugar, divided
1/4 cup plus 2 tablespoons packed brown sugar, divided
1/2 teaspoon ground cinnamon
2 cups heavy whipping cream
5 large egg yolks, beaten
1 teaspoon vanilla extract

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



Apple Creme Brulee image

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

4 apples, peeled and cut into large dice
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon lemon rind, finely grated
1/8 teaspoon ground nutmeg
4 egg yolks
1/2 cup white sugar
2 cups heavy cream
1 tablespoon vanilla
1/4 cup brown sugar, packed, then sifted

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 CRèME BRULEE RECIPE



Apple Cinnamon Crème Brulee Recipe image

Provided by BobLongo

Number Of Ingredients 7

3 Granny Smith apples
1 tablespoon cinnamon
1/4 cup sugar, plus 6 tablespoons
1/4 cup water
6 egg yolks
1 teaspoon vanilla
1 1/2 cups heavy whipping cream

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.

APPLE CINNAMON CREME BRULEE



Apple Cinnamon Creme Brulee image

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

3 granny smith apples
1 tablespoon cinnamon
1/4 cup sugar, plus
6 tablespoons sugar
1/4 cup water
6 egg yolks
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

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

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