Prep 30 mins
Cook 45 mins
A little patience in preparing the custard will reward you with this elegant finale. Recipe taked from www.foodland.gov.on.ca
- 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
- 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.
This brulee would look just gorgeous on a silver platter by candlelight, but I doubt they'd make it until then.
OMG, is this one beautiful tasting creme brulee. I've just gotten back into making creme brulee, and this will definitely go into my special new cookbook! Thnx for sharing your recipe. Made for PAC Spring 2010. You've been adopted! http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0