Best Apple Spice Creme Brulee Recipes

APPLE CREME BRULEE RECIPE

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!

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 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.

APPLE PIE BRULEE

Steps:

• Preheat oven to 375.
• Place flour in a bowl with the butter, using a pastry knife, cut in butter till mixture resembles breadcrumbs. Mix in just enough water to make a smooth dough. Knead lightly then cut into 5 pieces.
• Roll 1 piece of dough out thinly anduse to line 4 inch, removeable bottom mini tart pans (can also use ramekins). Trim off extra dough and reserve. Repeat for 5 pans and use extra to line 6th. Chill 15 min.
• Line pie shells with waxed paper and fill with pie weights then bake for 10 minute Remove weights and paper, and bake another 5 minute Remove from oven and reduce temperature to 350.
• Put apples in a saucepan with wate. Cover and cook for 10 minutes or untill soft. Mash till smooth.
• Using a fork, mix together egg yolks and sugar in a bowl.
• Pour cream into saucepan and bring almost to a boil. Gradually stir cream into egg mixture.
• Strain custard into apple mixture and mix well before spooning into pie shells.
• Bake for 15-20 minutes or untill custard is set. Let Cool.
• 25 minutes before serving remove pies from tart pans. overlap apple slices on pies and sprinkle with sugar. Use a blowtorch to caramelize the sugar.

COUNTRY APPLE CREME BRULEE

Steps:

• 1. To make the apple filling: cut up apples and mix the brown sugar, apple pie spice, nutmeg and cinnamon all together. Take and put in bowl and set aside
• 2. To make the custard base, take the egg yolks and white sugar and whip together till pale yellow, once mixed set aside in fridge, heat up milk and vanilla to simmering point,
• 3. Take heated cream and slowly add to the egg mixture by tempering, tempering means real slow, by whisking if not you will get a fancy scrambled egg,
• 4. Now take your apple filling and put into six ramekins, fill half way, now take your ramekins and put them in an oven safe pan, fill your pan up half way up the ramekin, making a water bath, now take your cream mixture and fill the ramekins up. Don't overflow.
• 5. Take your water bath dish and bake in a 300 degree oven for 35 min, or until it's set in the middle or a little jiggly, once done cool for an hr
• 6. Now that's it cooled, sprinkle light brown sugar on each ramekin, Carmalize by setting under broiler until sugar carmalizes or torch it with a creme brulee torch for 45 sec or so

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.