Apple Cider Creme Brulee Recipe 55

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.

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.

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.

Steps:

• 1. Combine the egg yolks, the 3/4 cup plus 2 tablespoons sugar, and the cornstarch in a medium bowl and whisk until smooth. 2. Place the cider, cinnamon, cloves, lemon juice and grated lemon zest in a medium saucepan and bring to a boil. 3. Slowly dribble one third of the hot cider into the egg-yolk mixture, whisking constantly. 4. Whisk the egg-yolk mixture back into the remaining cider and return the pan to the heat. Whisking constantly, bring the mixture back to a boil. 5. Pour the custard through a fine-mesh strainer into a bowl. Whisk in the butter until completely melted. 6. Arrange the quartered apples on the bottom of a 7x12-inch baking dish or ten 6-ounce ramekins. Pour the hot custard over the apples. 7. Refrigerate uncovered for at least 4 hours or up to 2 days. 8. When you are ready to serve the brulee, sprinkle the custard with enough sugar to make a 1/8-inch deep layer (about 1/2 cup). Using a small propane torch, begin in one corner and apply the flame to the sugar using a circular motion, moving on when the sugar has melted and caramelized. Don't be afraid to really brown the sugar - the darker it is, the crisper and more flavorful the crust will be. 9. Move the torch in this manner over the entire surface of the custard until the sugar is completely browned. 10. Serve immediately.