Apple Crème Brulee

Experience a decadent Apple Crème Brulee, featuring the richness of Michigan Apples infused into a classic creamy delight with a caramelized sugar crust.

Recommended Apple Variety:

Golden Delicious

Ingredients:

¾ cup apple puree (see recipe below)
2 cups heavy whipping cream
10 tbsp. granulated sugar, divided
6 large egg yolks
1 tsp. vanilla extract
¼ tsp. almond extract
Thinly sliced small Michigan Apple variety of your choice, vertically cut in half (optional)
Fresh mint sprigs (optional)

Ingredients – Apple Puree (Yield: 2 ¼ cups):

2 ½ lbs. Golden Delicious Apples, peeled, cored, cut into 1-inch pieces
¼ cup water
½ cup sugar
1 tbsp. vanilla extract
½ tbsp. ground cinnamon
¼ cup butter, cut into pieces

Nutrition Facts:

(1 brulee per serving)

Calories 574
Total Fat 49g
Sat. Fat. 29g
Trans. Fat 1g
Cholesterol 349mg
Sodium 57mg
Total Carbohydrates 30g
Dietary Fiber 1g
Total Sugars 25g
Protein 5g

Serving Size:

Makes 6 Servings (1 brulee each)

Directions:

Preheat standard oven to 300°F.
Spread 2 tbsp. Apple Puree onto the bottom of each of 6 five-inch diameter crème brulee dishes. Place dishes on a sheet pan. Set aside.
Bring cream and ¼ cup of the sugar in a heavy saucepan on medium heat to a boil, stirring frequently. Remove from heat. Cool for 10 minutes.
Whisk egg yolks just until blended. Gradually, add a small amount of cream at a time, and combine cream and yolks. Stir in extracts.
Fill each dish with about 2/3 cup cream mixture. Place sheet pan on center oven rack.
Pour in hot water halfway up the sides of dishes. Bake for 30-35 minutes or until the knife inserted near the center comes out clean.
Remove from oven. Let stand in hot water for 15 minutes.
Carefully remove brulee dishes and cool completely on a wire rack. Wrap each tightly in plastic wrap and refrigerate for 8 hours or overnight.
When ready to serve, sprinkle 1 tbsp. of remaining sugar over the top of each brulee. Broil or use a butane torch to melt sugar. Chill at least 1 hour before serving. Garnish each serving with three overlapping apple slices and a sprig of mint.

Directions – Apple Puree:

Place apples and water in a heavy saucepan. Bring to simmer on medium heat; reduce heat. Cook, covered, 35-40 minutes, stirring occasionally, until apples are soft and break apart.
Stir in the remaining ingredients. Bring to a boil; reduce heat.
Simmer, uncovered, on medium heat for 10-12 minutes or until a small amount of the mixture will stay on a spoon when quickly turned over.
Remove from heat and cool completely. The mixture will keep in the refrigerator for up to 2 weeks. Bring to room temperature before using in Crème Brulee.