Caramel Apple Crème Brûlée
This caramel apple crème brûlée combines two of my favorite desserts. But who am I kidding, I mostly like it because I’ll take any excuse I can get to bust out the kitchen torch. It is a genuine miracle my coworkers haven’t seen me in the ER for a kitchen related incident. I know you’re achin’ for some bakin’,
so let’s get to it!
For the Caramel Apple
- 2 apples
- ⅛ tsp of cinnamon
- ½ cup of white sugar
- ½ cup of brown sugar
- ¼ cup of water
- ½ cup of heavy cream
- ½ tsp of vanilla
- 2 tbsp of unsalted butter
For the Crème Brûlée
- 2 cups of heavy cream
- 1 tsp of vanilla extract
- ⅛ tsp of salt
- 5 egg yolks
- ½ cup of sugar
- Cinnamon sugar for dusting
- Core, slice, and peel apples. Place in microwave safe dish and cover with water. Microwave for 3-4 minutes, until apples are tender. Drain and set aside.
- Combine white sugar, brown sugar, and water in a saucepan over medium heat. Bring to a gentle boil. Mixture should be deep amber in color.
- In another saucepan, combine heavy cream and vanilla to warm.
- Once the caramel is ready, slowly whisk in your cream and vanilla mixture. Allow mixture to simmer until smooth.
- Remove mixture from heat and whisk in butter.
- Arrange apple slices in the bottom of ramekins and sprinkle with cinnamon. Pour warm caramel sauce over apples. Set aside.
- Warm cream and salt in a saucepan over medium-low heat until just hot. Add vanilla and let sit for 1-2 minutes.
- Beat egg yolks and sugar until fluffy. Stir a quarter of the cream mixture into egg and sugar mixture. Now stir this mixture back into the remaining cream.
- Pour over apples and place ramekins in baking dish. Fill baking dish halfway with boiling water.
- Bake at 325º until centers are barely set, about 35-45 minutes.
- Cool completely. This will take a few hours.
- Once cooled, sprinkle with cinnamon sugar. Brûlée using a kitchen torch.
*If you don’t have a kitchen torch: Place ramekins in oven and broil until cinnamon sugar is browned, about 5 minutes.
Thanks for letting me be a tart of your world.