Country Apple Creme Brulee Food

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APPLE CINNAMON CREME BRULEE



Apple Cinnamon Creme Brulee image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 7

3 Granny Smith apples
1 tablespoon cinnamon
1/4 cup sugar, plus 6 tablespoons
1/4 cup water
6 egg yolks
1 teaspoon vanilla
1 1/2 cups heavy whipping cream

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 CREME BRULEE RECIPE



Apple Creme Brulee Recipe image

Provided by The Gunny Sack

Categories     Dessert

Time 1h

Number Of Ingredients 6

2 cups heavy cream
5 egg yolks
1/3 cup granulated sugar
1/3 cup Musselman's Apple Butter
4-6 tsp granulated sugar, for topping
Boiling water

Steps:

  • Preheat oven to 325 degrees.
  • Heat the heavy cream over medium heat until it starts to get bubbles along the edges.
  • Whisk together the egg yolks, granulated sugar and apple butter.
  • Slowly pour about 1/4 of the cream into the egg mixture while whisking constantly. Then, slowly pour in the rest of the cream while whisking constantly, until combined.
  • Strain the custard through a fine mesh sieve, a strainer or cheesecloth.
  • Place 4-6 ramekins into a roasting pan and divide the custard into the ramekins.
  • Carefully pour enough hot water into the roasting pan until it comes halfway up the sides of the ramekins.
  • Bake at 325 degrees for 40-45 minutes, until the creme brûlée is set but still trembles in the center.
  • Place the creme brûlée in the fridge to cool for 2 hours (or up to 3 days, covered).
  • Before serving, remove from the fridge and sprinkle each creme brûlée with 1 teaspoon of granulated sugar. Caramelize the sugar with a kitchen torch slowly moving it back and forth about 3-4 inches above the sugar.
  • *Note: If you do not have a kitchen torch, caramelize the sugar under the broiler for 2-3 minutes, watching carefully so that it doesn't burn!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

APPLE CREME BRULEE



Apple Creme Brulee image

A little patience in preparing the custard will reward you with this elegant finale. Recipe taked from www.foodland.gov.on.ca

Provided by Evelyn L Jepson

Categories     Dessert

Time 1h15m

Yield 6 175ml, 6 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 540.6, Fat 32.3, SaturatedFat 19.3, Cholesterol 219.4, Sodium 39.4, Carbohydrate 62.1, Fiber 3, Sugar 55.2, Protein 3.6

COUNTRY APPLE CREME BRULEE



Country apple creme brulee image

This is a country creamy mix of a creme brulee custard with homemade apple pie filling. It's Southern goodness in a cup

Provided by William Smith

Categories     Other Desserts

Time 1h5m

Number Of Ingredients 11

4 medium apples, golden delicious, diced medium
1 Tbsp cinnamon
1 tsp nutmeg
1 Tbsp apple pie spice
1 tsp lemon juice, fresh
1 Tbsp brown sugar
4 c heavy cream
6 large egg yolks
1/4 c white sugar
2 tsp vanilla extract
2 oz light brown sugar

Steps:

  • 1. To make the apple filling: cut up apples and mix the brown sugar, apple pie spice, nutmeg and cinnamon all together. Take and put in bowl and set aside
  • 2. To make the custard base, take the egg yolks and white sugar and whip together till pale yellow, once mixed set aside in fridge, heat up milk and vanilla to simmering point,
  • 3. Take heated cream and slowly add to the egg mixture by tempering, tempering means real slow, by whisking if not you will get a fancy scrambled egg,
  • 4. Now take your apple filling and put into six ramekins, fill half way, now take your ramekins and put them in an oven safe pan, fill your pan up half way up the ramekin, making a water bath, now take your cream mixture and fill the ramekins up. Don't overflow.
  • 5. Take your water bath dish and bake in a 300 degree oven for 35 min, or until it's set in the middle or a little jiggly, once done cool for an hr
  • 6. Now that's it cooled, sprinkle light brown sugar on each ramekin, Carmalize by setting under broiler until sugar carmalizes or torch it with a creme brulee torch for 45 sec or so

CARAMEL APPLE CREME BRULEE



Caramel Apple Creme Brulee image

Here's the cream of the apple dessert crop. Fruit, caramel and cinnamon flavors enhance the rich, velvety custard. Served warm or chilled, it's a classic end to a meal. -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 6 servings.

Number Of Ingredients 8

3 medium tart apples, peeled and thinly sliced
6 tablespoons caramel ice cream topping
1/4 cup sugar plus 4 tablespoons sugar, divided
1/4 cup plus 2 tablespoons packed brown sugar, divided
1/2 teaspoon ground cinnamon
2 cups heavy whipping cream
5 large egg yolks, beaten
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 504 calories, Fat 33g fat (20g saturated fat), Cholesterol 280mg cholesterol, Sodium 114mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.

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