Apple CrÈme BrÛlÉe Recipes

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APPLE CINNAMON CREME BRULEE



Apple Cinnamon Creme Brulee image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 6 servings

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:

  • 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 CREME BRULEE RECIPE



Apple Creme Brulee Recipe image

Provided by The Gunny Sack

Categories     Dessert

Time 1h

Number Of Ingredients 6

2 cups heavy cream
5 egg yolks
1/3 cup granulated sugar
1/3 cup Musselman's Apple Butter
4-6 tsp granulated sugar, for topping
Boiling water

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

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.

HYBRID CARAMEL CREME BRULEE APPLE



Hybrid Caramel Creme Brulee Apple image

Provided by Food Network

Categories     dessert

Time 12h30m

Yield 12 servings

Number Of Ingredients 12

4 cups cream
8 ounces sugar
1 vanilla bean, split and scraped
8 egg yolks
4 cups goat milk
1 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 cinnamon stick
1 vanilla bean, split and seeds scraped, optional
1/2 teaspoon baking soda
12 crab apples

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.

BAKED APPLE CRèME BRûLéE



Baked Apple Crème Brûlée image

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

4 firm variety of apples, such as mutsu, Granny Smith or Red Gala
1 ½ cup sour cream
6 large egg yolks
1 tsp vanilla extract
½ tsp ground cinnamon
⅒ tsp ground nutmeg
1 cup granulated sugar
1 tbsp lemon juice
6 tbsp packed light brown sugar

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 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 SPICE CREME BRULEE



Apple Spice Creme Brulee image

These fluffy and light custards have just a hint of spice and sit atop your favorite apples sauteed with spices. They may look like your average, everyday creme brulee but trust me, they are anything but ordinary!

Provided by Naomi Nakashima

Categories     Other Desserts

Time 2h

Number Of Ingredients 14

FOR THE APPLES
1 1/2 - 2 c apples, (peeled, cored, and chopped)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice, ground
FOR THE CUSTARD
4 c heavy whipping cream
1 vanilla bean (split and scraped)
1 cinnamon stick
8 egg yolks
1/2 tsp kosher salt
1/2 c granulated sugar
FOR THE TOPPING
1/2 - 1 tsp turbinado sugar (each)

Steps:

  • 1. Preheat the oven to 325 F and move the rack to the center of the oven.
  • 2. First, start by prepping your apples. How many apples you need to peel and cut is really going to depend on the type of apples that you want to use. I like to use Honeycrisp Apples for this recipe, and it usually takes just under two whole apples.
  • 3. Core, peel and cut the apples into small pieces and toss them into a skillet with the cinnamon, nutmeg, and allspice. (Or you can substitute about 1 1/2 teaspoons of "Apple Pie Spice" in place of these). Saute over low to medium heat.
  • 4. As the apples are sauteed, there should not be a lot of juices or liquids, and the spices will coat each piece nicely.
  • 5. Once the apples are done, spoon equal amounts into your ramekins. Make sure that they are lying in one layer and not sitting on top of each other. You're looking for just a thin layer of apples at the bottom of these ramekins. Then arrange your ramekins into large baking pans (I have a 11x15x2 cake pan that I like to use). You might need two pans.
  • 6. Meanwhile, pour the cream into a sauce pan and add the vanilla bean and cinnamon stick. Bring the cream to a simmer over low heat, stirring occasionally. It will take about 10-15 minutes for the vanilla and the cinnamon flavors to infuse through the cream.
  • 7. While the cream simmers, start whisking the egg yolks with the salt. Slowly add the granulated sugar.
  • 8. When it's ready, slowly pour the cream into the eggs, making sure to continue whisking the entire time.
  • 9. Use a spoon to scrape off any bubbles or foam that formed on top of your eggs and cream.
  • 10. Ladle the custard into your ramekins over the apples. Some of the smaller chunks of apples might float up into the custard, and that's okay. I think that gives them a nice, rustic look. ***If you need to use two pans to fit all the ramekins, you can wait to pour the custard into the second "batch" until right before they are ready to go into the oven... But I have noticed that it really doesn't make much difference if you wait or pour it in and wait.
  • 11. While the cake pan is sitting on the oven rack, pour hot water into the cake pan so that it fills up to about halfway up the sides of the ramekins (be careful not to get any water into the ramekins or the custard won't set correctly).
  • 12. Bake for about 45 minutes to an hour. I like to start checking around the 40 minute mark. You're looking for the custards to be set, so they won't jiggle very much when you move the pan. There might be a slight, golden hue to the top of the custard.
  • 13. Carefully move the custards from the water bath and into the refrigerator. Chill uncovered for 3 hours.
  • 14. After the 3 hours pass, use plastic wrap to cover the custards. Make sure that the plastic wrap actually touches the top of the custard - which will ensure that no air is getting through.
  • 15. At this point, you can serve whenever you're ready. The custards will keep for about a week in the refrigerator like this.
  • 16. To serve, top each ramekin with 1 to 1 1/2 teaspoons of the turbinado sugar. You can tilt the ramekins to spread the sugar out evenly. Then, torch them. Make sure you hold the blowtorch about 2-3 inches away from the sugar - and keep it moving. *** Once you've caramelized the top, you can place the custards back into the refrigerator for up to 10-15 minutes. You really should serve them right away, though; after a couple minutes, the caramelized sugar will start to soften and you'll lose some of that crispy drama.

CARAMEL APPLE CREME BRULEE



Caramel Apple Creme Brulee image

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

3 medium tart apples, peeled into thin chunks
1 teaspoon ground cinnamon
6 tablespoons caramel ice cream topping
3 tablespoons sugar
3 tablespoons brown sugar, packed
1/2 teaspoon ground cinnamon
2 cups heavy whipping cream
5 egg yolks, BEATEN
1 tablespoon vanilla extract
3 tablespoons white sugar

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

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