Apple Spice Creme Brulee
- 1 1/2 - 2 c
- apples, (peeled, cored, and chopped)
- 1 tsp
- 1/4 tsp
- 1/4 tsp
- allspice, ground
- 4 c
- heavy whipping cream
- vanilla bean (split and scraped)
- cinnamon stick
- egg yolks
- 1/2 tsp
- kosher salt
- 1/2 c
- granulated sugar
- 1/2 - 1 tsp
- turbinado sugar (each)
FOR THE APPLES
FOR THE CUSTARD
FOR THE TOPPING
How to Make Apple Spice Creme Brulee
- 1Preheat the oven to 325 F and move the rack to the center of the oven.
- 5Once 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.
- 10Ladle 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.
- 13Carefully move the custards from the water bath and into the refrigerator. Chill uncovered for 3 hours.
- 14After 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.
- 15At this point, you can serve whenever you're ready. The custards will keep for about a week in the refrigerator like this.
- 16To 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.