Apple Cinnamon Creme Brulee Recipes

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:

• 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:

• 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.

Steps:

• Preheat the oven to 325 degrees F.
• Pour the cream into a saucepan over medium-low heat. Scrape the vanilla caviar from the vanilla bean and add it to the cream (or add the vanilla extract if using instead). Bring almost to the boil, and then turn off the heat.
• Place the egg yolks in a large bowl and add 3/4 cup sugar. With a whisk, mix the eggs and sugar together. Now, break out your elbow grease and take a deep breath. You're going to need to whisk the mixture like crazy for 3 or 4 minutes, until it's very light yellow in color.
• Place a fine mesh strainer over a large bowl. Pour the hot cream into the bowl through the strainer.
• To temper the egg mixture, very slowly drizzle 1 cup of the hot cream into the egg/sugar mixture, whisking constantly to prevent the eggs from cooking. Continue adding the rest of the hot cream to the bowl very slowly, whisking constantly. You can add the cream a little more rapidly as the mixture warms.
• Place ramekins on a rimmed baking sheet and ladle in the custard until the ramekins are three-quarters full.
• Place the baking sheet inside the oven, and then pour water into the baking sheet until it reaches two-thirds of the way up the ramekins.
• Bake until the custard is set but not brown, 35 to 40 minutes, watching carefully to avoid browning.
• Remove the ramekins and allow to cool. Refrigerate the custards, covered, for at least 2 hours or overnight.
• When you are ready to serve the dessert, sprinkle the top of each custard generously with superfine sugar. Use a kitchen torch to burn the sugar to a crisp, working quickly to avoid cooking the custard below. (You may also place the ramekins on a pan and put them right under the broiler, but you have to be careful not to affect the custard below.)
• Serve immediately with spoons.

Steps:

• Peel and core apples.
• Cut into bite size 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.
• 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 refirgerator, covered with plastic wrap.
• Before serving, sprinkle 1 tablespoon sugar over each ramekin, and then torch until brown, or run under a broiler.

Steps:

• Total: 1 hr 30 min Prep: 30 min Cook: 1 hr Yield: 6 servings 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:

• Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
• Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
• Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.