Sunday, August 18, 2013

Apple Creme Brulee Recipe!

Serves 6

4 apples, peeled and cut into large dice
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon lemon rind, finely grated
1/8 teaspoon ground nutmeg
4 egg yolks
1/2 cup white sugar
2 cups heavy cream
1 tablespoon vanilla
1/4 cup brown sugar, packed, then sifted


1 In a medium, heavy-bottom saucepan, combine apples, Crispin, Spartan or Empire Apples can be used, sugar, cinnamon lemon rind and nutmeg.
2 Cook over medium heat, until apples softened, stirring occasionally about 10 minutes. Spread this mixture into six, 6 ounce heatproof ramekins, and chill.
3 In a separate bowl, beat the egg yolks with sugar.
4 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.
5 Whisking constantly, pour in the egg mixture, and continue stirring until thickened, about 20 minutes.
6 Do not let it boil.
7 Remove from heat and stir in the vanilla.
8 Strain evenly onto the chilled apple mixture in each ramekin, and let cool.
9 Let cool overnight.
10 At least 1 hour before serving, and up to 1 day ahead, sprinkle custards with brown sugar.
11 Broil for 1 to 2 minutes until sugar melts and colours.
12 Chill until ready to serve.


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