Apple Crème Brulee
Experience a decadent Apple Crème Brulee, featuring the richness of Michigan Apples infused into a classic creamy delight with a caramelized sugar crust.
Recommended Apple Variety: Golden Delicious
Ingredients
Directions
Place apples and water in a heavy saucepan. Bring to simmer on medium heat; reduce heat. Cook, covered, 35-40 minutes, stirring occasionally, until apples are soft and break apart.
Stir in the remaining ingredients. Bring to a boil; reduce heat.
Simmer, uncovered, on medium heat for 10-12 minutes or until a small amount of the mixture will stay on a spoon when quickly turned over.
Remove from heat and cool completely. The mixture will keep in the refrigerator for up to 2 weeks. Bring to room temperature before using in Crème Brulee.
Preheat standard oven to 300°F.
Spread 2 tbsp. Apple Puree onto the bottom of each of 6 five-inch diameter crème brulee dishes. Place dishes on a sheet pan. Set aside.
Bring cream and ¼ cup of the sugar in a heavy saucepan on medium heat to a boil, stirring frequently. Remove from heat. Cool for 10 minutes.
Whisk egg yolks just until blended. Gradually, add a small amount of cream at a time, and combine cream and yolks. Stir in extracts.
Fill each dish with about ⅔ cup cream mixture. Place sheet pan on center oven rack.
Pour in hot water halfway up the sides of dishes. Bake for 30-35 minutes or until the knife inserted near the center comes out clean.
Remove from oven. Let stand in hot water for 15 minutes.
Carefully remove brulee dishes and cool completely on a wire rack. Wrap each tightly in plastic wrap and refrigerate for 8 hours or overnight.
When ready to serve, sprinkle 1 tbsp. of remaining sugar over the top of each brulee. Broil or use a butane torch to melt sugar. Chill at least 1 hour before serving. Garnish each serving with three overlapping apple slices and a sprig of mint.
Source: Michigan Apple Committee
Ingredients
Directions
Place apples and water in a heavy saucepan. Bring to simmer on medium heat; reduce heat. Cook, covered, 35-40 minutes, stirring occasionally, until apples are soft and break apart.
Stir in the remaining ingredients. Bring to a boil; reduce heat.
Simmer, uncovered, on medium heat for 10-12 minutes or until a small amount of the mixture will stay on a spoon when quickly turned over.
Remove from heat and cool completely. The mixture will keep in the refrigerator for up to 2 weeks. Bring to room temperature before using in Crème Brulee.
Preheat standard oven to 300°F.
Spread 2 tbsp. Apple Puree onto the bottom of each of 6 five-inch diameter crème brulee dishes. Place dishes on a sheet pan. Set aside.
Bring cream and ¼ cup of the sugar in a heavy saucepan on medium heat to a boil, stirring frequently. Remove from heat. Cool for 10 minutes.
Whisk egg yolks just until blended. Gradually, add a small amount of cream at a time, and combine cream and yolks. Stir in extracts.
Fill each dish with about ⅔ cup cream mixture. Place sheet pan on center oven rack.
Pour in hot water halfway up the sides of dishes. Bake for 30-35 minutes or until the knife inserted near the center comes out clean.
Remove from oven. Let stand in hot water for 15 minutes.
Carefully remove brulee dishes and cool completely on a wire rack. Wrap each tightly in plastic wrap and refrigerate for 8 hours or overnight.
When ready to serve, sprinkle 1 tbsp. of remaining sugar over the top of each brulee. Broil or use a butane torch to melt sugar. Chill at least 1 hour before serving. Garnish each serving with three overlapping apple slices and a sprig of mint.
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