Name: Caramel Apple Creme Brulee
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: 3 medium tart apples, peeled and thinly sliced -; 6 tablespoons caramel ice cream topping -; 1/4 cup sugar plus 4 tablespoons sugar, divided -; 1/4 cup packed brown sugar -; 1/2 teaspoon ground cinnamon -; 2 cups heavy whipping cream -; 5 large egg yolks, beaten -; 1 teaspoon vanilla extract -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Caramel Apple Creme Brulee

1. 3 medium tart apples, peeled and thinly sliced -

2. 6 tablespoons caramel ice cream topping -

3. 1/4 cup sugar plus 4 tablespoons sugar, divided -

4. 1/4 cup packed brown sugar -

5. 1/2 teaspoon ground cinnamon -

6. 2 cups heavy whipping cream -

7. 5 large egg yolks, beaten -

8. 1 teaspoon vanilla extract -

How to cook deliciously - Caramel Apple Creme Brulee

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

If using a creme brulee torch, sprinkle remaining 4 tablespoons sugar evenly over custards. Heat sugar with the torch until caramelized. Serve immediately.

5. Stage

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.