Apple Crème Brûlée
A seasonal mashup of the classic creme brulée with a kiss of Fall that had to happen! I’ve paired my CARAMEL APPLE SIMPLE SYRUP and Maizly Corn Milk for a luscious dessert. It’s elegant yet not complicated to make! It can be made a day ahead of that dinner party, so when you’re ready to enjoy all you have to do is sprinkle that top with sugar, brulée and enjoy! Don’t forget the Primal Palate Apple Pie Spice, it provides the perfect warmth to this classic offering.
PREP TIME
20 minutes
COOK TIME
50 minutes to 1 hour
INGREDIENTS
13
Serves: 4
Ingredients
base/custard
- 6 whole6 whole6 whole Egg Yolk, room temperature, reserve whites for another use
- 5 Tbsp5 Tbsp5 Tbsp Granulated White Sugar
- 1 cup1 cup1 cup Cornmilk - Maizly
- .33 cup.33 cup.33 cup Caramel Apple Simple Syrup (click for recipe)
- .5 tsp.5 tsp.5 tsp Apple Pie Spice - Primal Palate
- .25 tsp.25 tsp.25 tsp Vanilla Baking SALT - am.Niccoli
topping
- 6 Tbsp6 Tbsp6 Tbsp Granulated White Sugar
- .5 tsp.5 tsp.5 tsp Apple Pie Spice - Primal Palate
optional garnish
- Apple, Fuji, 8 thin slices
- Mint Leaves, as desired
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 325°, place 4 x 4oz ramekins in a shallow baking dish, set aside.
- Whip the egg yolks and sugar until the mixture becomes pale and slightly thick.
- In a small saucepan, heat up the milk, simple syrup, apple pie spice and salt over low heat until just simmering, remove from the heat
- In a thin stream, slowly drizzle the warm milk mixture into the egg yolks while whisking constantly to temper the eggs. We do not want scrambled eggs in our brulée! Whisk to fully combine.
- Pour the warm mixture, approximately ½ cup in each, into ramekins placed in a shallow baking dish. Add boiling water to the dish until it’s halfway up the sides of the ramekins. Carefully place in the oven and bake until the filling is set but slightly wobbly in the center. Usually around 55-65 minutes.
- Remove from the oven/water bath and place ramekins on a cooling rack and cool to room temperature. Cover with plastic and place them on a tea towel lined baking sheet (this keeps them from slipping around on the baking sheet) then refrigerate overnight for optimal results.
- When ready to serve, combine the sugar and the apple pie spice in a small bow, sprinkle each with approximately 1 tbsp evenly over the top. Brulée tops with a kitchen torch or under your broiler. If you want to add the apple slice garnish, place two slices on top of each and use your kitchen torch to quickly “brulée” those and add mint leaves as desired. Serve immediately.
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Other Pescetarian Shellfish Free Side Dishes Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 205 |
| Fat: | 9 g |
| Carbohydrates: | 39 g |
| Protein: | 5 g |
| Cholesterol: | 276 g |
| Sodium: | 157 mg |
| Fiber: | 2 g |
| Sugars: | 34 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
8 responses to “Apple Crème Brûlée”
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Wow this looks like it really turned out amazing!!!
Thank you, thank you! Really so happy with how this recipe turned out!
This is so creative! Looks fantastic.
Thanks so much Debbie!
A beauty!
Thank you, thank you Jessi!!
This is stunning !
Thanks so much sweet friends!