Best Apple Cinnamon Caramel Creme Brulee Recipes

APPLE SPICE CREME BRULEE

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.

APPLE CINNAMON CRèME BRULEE RECIPE

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.

CARAMEL CREME BRULEE

Steps:

• Preheat oven to 325°. In a large saucepan, heat whipping cream and cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks, 1 cup sugar, extract and salt until blended but not foamy. Slowly stir in hot cream mixture., Place an ungreased broiler-safe 13x9-in. baking dish in a baking pan large enough to hold it without touching the sides. Pour egg mixture into dish. Place pan on oven rack; add very hot water to pan to within 1 in. of top of dish. Bake until center is just set and top appears dull, 40-50 minutes. Immediately remove dish from water bath to a wire rack; cool 1 hour. Refrigerate until cold., Mix brown sugar and remaining sugar. To caramelize topping with a kitchen torch, sprinkle custard evenly with sugar mixture. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour., To caramelize topping in a broiler, let custard stand at room temperature 30 minutes. Preheat broiler. Sprinkle custard evenly with sugar mixture. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Serve immediately or refrigerate up to 1 hour.

APPLE CINNAMON CREME BRULEE

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.

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.

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.

APPLE CINNAMON CREME BRULEE

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.

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.