Caramel Apple Creme Brulee

Name: Caramel Apple Creme Brulee
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 59 milliliters packed brown sugar, divided; 6 Tbsps caramel ice cream topping; 5 egg yolks, beaten; 1 teaspoons ground cinnamon; 473 milliliters heavy whipping cream; 59 milliliters sugar, divided; 3 mediums tart apples, peeled and thinly sliced; 1 teaspoon vanilla extract

Caramel Apple Creme Brulee is It can be enjoyed any time, but it is especially good for Halloween. Head to the store and pick up vanillan extract, caramel ice cream topping, heavy whipping cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. If you like this recipe, take a look at these similar recipes: Hybrid Caramel Creme Brulee Apple, Creme Caramel, Creme Brulee, Pots de Creme, and White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}.

Instructions

Place apples in a microwave-safe dish; cover with water. Cover and microwave on high for 3-4 minutes or until tender; drain well. Arrange apples in the bottoms of six 6-oz. ramekins or custard cups. Top with caramel topping; set aside.

Ingredients you will need

Caramel Sauce

Custard

Apple

Water

Equipment you will use

Microwave

Ramekin

In a small saucepan, combine 1/4 cup sugar, 1/4 cup brown sugar and cinnamon; stir in cream.

Ingredients you will need

Brown Sugar

Cinnamon

Cream

Sugar

Equipment you will use

Sauce Pan

Heat over medium heat until bubbles form around sides of pan.

Equipment you will use

Frying 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.

Ingredients you will need

Egg Yolk

Vanilla

Equipment you will use

Frying Pan

Pour into prepared ramekins.

Equipment you will use

Ramekin

Place ramekins in a baking pan; add 1 in. of boiling water to pan.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Ramekin

Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle).

Equipment you will use

Oven

Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate overnight.

Ingredients you will need

Water

Equipment you will use

Ramekin

If using a creme brulee torch, combine the remaining sugars and sprinkle evenly over custards.

Heat sugar with the torch until caramelized.

Ingredients you will need

Sugar

Serve immediately.

If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes.

Equipment you will use

Baking Sheet

Ramekin

Combine remaining sugars; sprinkle 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.

Ingredients you will need

Sugar

Equipment

Ingredients

Servings:

59milliliters

packed brown sugar, divided 6Tbsps

caramel ice cream topping 5

egg yolks, beaten 1teaspoons

ground cinnamon 473milliliters

heavy whipping cream 59milliliters

sugar, divided 3mediums

tart apples, peeled and thinly sliced 1teaspoon

vanilla extract

Recommended wine: Champagne, Tawny Port, Sauternes

Creme Brulee works really well with Champagne, Tawny Port, and Sauternes. Sauternes, Tawny Port, and champagne all complement a creamy creme brulee. The Buena Vista La Victoire Brut Champagne with a 4.1 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.

Buena Vista La Victoire Brut Champagne

The wines bright, sustained golden color is enhanced by an attractive, persistent string of bubbles. The elegant, dense, complex bouquet reveals a wide range of aromas such as lime blossom, hints of toasted bread and honey. The wine's splendid mouthfeel is full and rich but well balanced, leaving delightful freshness on the palate. Blend: 70% Pinot Noir, 30% Chardonnay