Apple And Cinnamon Crème Brûlée Food

APPLE CREME BRULEE

Steps:

• 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.

CARAMEL APPLE CREME BRULEE

Steps:

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

APPLE CINNAMON CREME BRULEE

Steps:

• Peel and core apples. Cut into bite sized chunks. Cook the apples in the cinnamon, 1/4-cup sugar, and water. Cook for 7 to 8 minutes until tender, but not mushy. Set aside to cool.
• Preheat oven to 325 degrees F.
• Whisk egg yolks and 6 tablespoons sugar. Whisk until light yellow. Add vanilla. While whisking, gradually pour in whipping cream.
• Divide apples evenly into 6 ramekins. Ladle cream mixture evenly over the apples. Place ramekins in a baking dish. Pour hot water halfway up to the sides of the ramekins. Bake the custard until set, approximately 40 minutes.
• Keep the ramekins in the water bath and let them cool for about 30 minutes. Remove from water and chill overnight in the refrigerator.
• Sprinkle sugar on top of creme and then torch until golden brown.

APPLE AND CINNAMON CRèME BRûLéE

Steps:

• Skin and core the apple and dice the flesh into small cubes. Pour the cider into a pan with the apple cubes and heat on the stove. When the liquid starts to bubble, turn down the heat and simmer for around 15 minutes.
• While the apple is simmering in the cider, whisk the egg yolk with the sugar in a bowl until it turns pale in colour. This may take a few minutes.
• Heat the cream, milk, cinnamon and vanilla extract in a pan, stirring constantly until it starts to bubble. Remove from the heat.
• Add the cream mixture to the egg and sugar slowly, whisking constantly. Once fully combined, sieve the mixture into another bowl to remove any lumps and try and remove as much of the white foam that will form on top as you can.
• By now the apples should be very soft. Remove from the heat, drain away the cider and dab the apple cubes dry with kitchen cloth.
• Place 2 ramekins in a deep oven dish. Distribute the apple cubes evenly between the ramekins and then pour the brûlée mixture over the top. Then, pour enough boiling water around the ramekins so that the water level reaches roughly half way up the side. Bake in a fan oven (170°C) for around 18 minutes. The centre of each brûlée should still wobble.
• Once cooled, the brûlées can be covered and placed in a fridge until they're ready to serve. To serve, sprinkle a couple of tsps of white sugar on top of each and melt with a blow torch or high temperature grill. Allow to cool and harden for a few seconds before serving.

APPLE CINNAMON CREME BRULEE

Steps:

• Peel and core apples.
• Cut into bite size chunks.
• Cook the apples in the cinnamon, 1/4-cup sugar, and water.
• Cook for 7 to 8 minutes until tender, but not mushy.
• Set aside to cool.
• Preheat oven to 325 degrees.
• Whisk egg yolks and 6 tablespoons sugar.
• Whisk until light yellow.
• Add vanilla.
• While whisking, gradually pour in whipping cream.
• Divide apples evenly into 6 ramekins.
• Ladle cream mixture evenly over the apples.
• Place ramekins in a baking dish.
• Pour hot water halfway up to the sides of the ramekins.
• bake the custard until set, approximately 40 minutes.
• Keep the ramekins in the water bath and let them cool for about 30 minutes.
• Remove from water and chill overnight in the refirgerator, covered with plastic wrap.
• Before serving, sprinkle 1 tablespoon sugar over each ramekin, and then torch until brown, or run under a broiler.

CARAMEL APPLE CREME BRULEE

Steps:

• Place apples in a microwave safe container; cover with water.
• Pad 9x 13 pan with wet towel.
• Cover apples with wax paper and microwave on HIGH for 1 and half minutes; drain well. Don't wash container yet.
• In medium saucepan, combine 3 tablespoons sugar, 3 tablespoons brown sugar, and 1/2 teaspoon cinnamon; stir in cream.
• Heat over medium heat until bubbles form around sides of pan; stirring constantly. Do NOT let boil.
• Meanwhile bring 4 cups water to low boil. Center oven rack. PREHEAT oven to 325 degrees. Put drained apples back into reserved container and stir in the 1 teaspoon cinnamon. Arrange apples in the bottoms of six 4 ounce ramekins or custard cups. (They will be very full.) Divide the caramel topping between ramekins. I use 1 teaspoon and small rubber spatula and sure that when I put that teaspoon in it is closer to one tablespoon. Set ramekins aside.
• Back to custard: Remove saucepan from the heat; mix vigorously a small amount of the hot mixture into already beaten egg yolks. Temper.
• Slowly return all to the pan; mix vigorously.
• Stir in vanilla. Skim off bubbles.
• Pour over caramel sauced ramekins. Again pop any bubbles.
• Place 5 ramekins in 9X13 inch metal pan, put on oven rack, ladle hot water to pan so it comes halfway up. Careful that none of water splashes on ramekin. Add last ramekin.
• Bake, uncovered, at 325 degrees for 30 to 45 minutes or until centers are just set (mixture will slightly jiggle but center should be quivery like gelatin when cups are gently shaken). And some dark spots occur which gets camouflaged by caramel topping later. Remove from oven-- carefully. Time varies because diameter of ramekin determines thickness.
• Remove ramekins from water bath using tongs after 20 minutes, set on rack to cool to room temperature or 1 hour to avoid condensation.
• Cover and refrigerate overnight, or up to three days.
• For broiling, place ramekins on a baking sheet; let stand at room temperature of 15 minutes or freezer for 5 minutes. Put oven rack as close to broiler as possible. Preheat broiler.Sprinkle remaining sugar not Splenda (or you will have a fire) onto each custard, shake off excess. Broil until sugar is caramelized. Let set for at least 5 minutes before serving. I prefer them chilled for about 30 minutes--love the contrast in texture.
• Or use kitchen butane torch.