APPLE CREME BRULEE

Apple Creme Brulee image

Provided by Evelyn L Jepson

Categories Dessert

Time 1h15m

Yield 6 175ml, 6 serving(s)

Number Of Ingredients 10

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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.