Hybrid Caramel Creme Brulee Apple Recipes

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.

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.

BLOOMIN' APPLE

Steps:

• Fill a large, heavy-bottomed pot halfway with oil, attach a deep-fry thermometer to the side of the pot and heat to 350 degrees F. Line a baking sheet with paper towels and set aside.
• Whisk together the cider, flour and 1 teaspoon cinnamon in a large bowl until no lumps remain and the batter is completely smooth. Stir together the sugar and remaining 1/2 teaspoon cinnamon in a small bowl.
• Slice the apples in half crosswise (not through the stem). Scoop out the core and seeds using a melon baller, being careful not to go all the way through the apple. Have ready a 1 1/2-inch, 2-inch and 2 1/2-inch round biscuit or cookie cutters. Make 3 concentric circles on each apple half starting with the smallest biscuit cutter around the core and then working out with a slightly bigger cutter each time. Press each ring down into the apple but don't go through the skin (you should have 3 rings). This keeps the apple intact. (See Cook's Note.) Flip an apple over and, visualizing a quarter placed on top of the stem in the center, cut slits through the apple about 1/2 inch apart, circling around the quarter. This also keeps the apple intact. Repeat with the remaining apples.
• Use your hands to gently pull apart the outer layers of the apple while keeping the skin intact. This will allow the batter to sink into the cuts and help the apple bloom.
• Sprinkle each apple half with 1 teaspoon of the cinnamon-sugar mixture and let sit for 5 minutes. Stuff the centers with 4 marshmallows each. Place 2 apples at a time in the batter, using a slotted spoon to turn them and evenly coat. Lower each apple cut-side down into the hot oil with the slotted spoon and fry until crispy and golden brown on the bottom, about 3 minutes. Flip the apples over and continue to fry until the apples are tender and golden brown and crispy on the top, 2 to 3 minutes more. Transfer with a slotted spoon to the prepared baking sheet to drain. Repeat with the remaining apples, being sure to bring the oil temperature back to 350 degrees F before frying again.
• Meanwhile, stir the caramel sauce and salt in a small bowl until well combined. Dollop each apple with whipped cream and drizzle with the caramel sauce. Serve with the remaining sauce for dipping.

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.