Roasted Apple Creme Brulee With Gravenstein Cake 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.

GRAVENSTEIN APPLE CAKE

Steps:

• Preheat oven to 325 degrees F.
• Generously spray a 10-inch tube pan with cooking spray.
• Sift together flour, baking powder, and cinnamon and set aside.
• Combine 2 c sugar, eggs, oil, vanilla and orange juice in a large bowl and beat with electric mixer until well blended.
• Stir in the flour mixture until blended.
• Fold in grated apple, walnuts and coconut.
• Put into tube pan and bake 1 1/2 hours, or until top springs back when lightly pressed.
• Cool in pan on wire rack for 15 minutes.
• Combine 1 c sugar, butter 1/2 tsp baking soda and buttermilk in saucepan.
• Cook over medium heat, stirring constantly until mixture comes to boil.
• Remove from heat and let cool slightly.
• Sauce should still be warm, but not boiling.
• Remove cake onto serving plate with raised edge.
• Puncture top of cake all over with skewer.
• Spoon hot sauce over warm cake several times until cake absorbs most of it.
• Let stand at least an hour before serving.