Apple Cinnamon Crème Brulee Food

HYBRID CARAMEL CREME BRULEE APPLE

Steps:

• For the creme brulee: In a medium saucepan, bring the cream, sugar and vanilla bean to a boil. Add the egg yolks and continue to cook, whisking until slightly thickened. Remove the pan from the heat, strain and set aside for later use.
• For the caramel: Stir together the milk and sugar in a large, heavy-bottomed pot. (Make sure the liquid only goes three-quarters of the way up the sides, as it will froth when the baking soda is added.) Add the vanilla extract, salt, cinnamon stick and vanilla bean with seeds if using. Heat the mixture over medium-high heat, constantly stirring, and bring to a boil, about 15 minutes. Keep your eyes on the pot-- it boils over easily and quickly! Quickly remove from the heat and add the baking soda to the pot. The mixture will rise and become frothy, just keep stirring the mixture.
• Return the pot to medium heat, and stir frequently, about every 10 minutes. Make sure the milk stays at a gentle simmer rather than a raging boil, and stir across the bottom of the pot to make sure the mixture is not scorching. Adjust the heat as needed. Cook until the milk starts to turn golden brown, about 1 hour 30 minutes.
• Remove the cinnamon stick and the vanilla pod. At this point, it will start to thicken quickly, so it's important to keep stirring so the milk doesn't burn on the bottom of the pan. Keep stirring until the mixture is a rich brown and thick enough to coat the back of the spoon, 15 to 30 minutes.
• Cool the sauce slightly and then pour into an airtight container. Store the mixture in the refrigerator for up to 1 week.
• Preheat the oven to 300 degrees F.
• Using a melon baller, hollow out the crab apples. Fill the centers with the creme brulee and bake until the creme brulee is set. Chill overnight.
• Reheat the caramel until soft enough for dipping. Dip the stuffed apples using a stick or fork. Chill for 1 hour before serving.

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.

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 CARAMEL CREME BRULEE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk heavy cream, egg yolks, and white sugar together in a saucepan over medium heat until smooth, about 5 minutes. Remove custard from heat when it starts to simmer. Whisk in vanilla extract and cinnamon.
• Arrange apple slices in the bottom of six 6-ounce ramekins. Divide caramel topping evenly over apples. Ladle custard over caramel.
• Transfer ramekins to a baking dish. Pour enough warm water into the dish to come halfway up the sides of the ramekins.
• Bake in the preheated oven until custard is set, 30 to 40 minutes. Remove from oven and cool to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until chilled, about 3 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange ramekins on a baking sheet. Sprinkle 1 1/2 teaspoons brown sugar over each custard.
• Broil in the preheated oven until sugar is melted and crisp, about 2 minutes.

APPLE CINNAMON CRèME BRULEE RECIPE

Steps:

• Total: 1 hr 30 min Prep: 30 min Cook: 1 hr Yield: 6 servings 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.

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 CARAMEL CREME BRULEE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk heavy cream, egg yolks, and white sugar together in a saucepan over medium heat until smooth, about 5 minutes. Remove custard from heat when it starts to simmer. Whisk in vanilla extract and cinnamon.
• Arrange apple slices in the bottom of six 6-ounce ramekins. Divide caramel topping evenly over apples. Ladle custard over caramel.
• Transfer ramekins to a baking dish. Pour enough warm water into the dish to come halfway up the sides of the ramekins.
• Bake in the preheated oven until custard is set, 30 to 40 minutes. Remove from oven and cool to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until chilled, about 3 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange ramekins on a baking sheet. Sprinkle 1 1/2 teaspoons brown sugar over each custard.
• Broil in the preheated oven until sugar is melted and crisp, about 2 minutes.

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.