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 apples, vertically cut in half (optional)
Fresh mint sprigs (optional)
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
(1 brulee per serving):
Total Fat 49g
Sat. Fat. 29g
Trans. Fat 1g
Total Carbohydrates 30g
Dietary Fiber 1g
Total Sugars 25g
Preheat standard oven to 300°F.
Spread 2 tbsp. Apple Puree onto bottom of each of 6 five-inch diameter crème brulee dishes. Place dishes on sheet pan. Set aside.
Bring cream and ¼ cup of the sugar in heavy saucepan on medium heat to a boil, stirring frequently. Remove from heat. Cool 10 minutes.
Whisk egg yolks just until blended. Gradually, adding small amount of cream at a time, 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 sides of dishes. Bake 30-35 minutes or until knife inserted near center comes out clean. Remove from oven. Let stand in hot water 15 minutes. Carefully remove brulee dishes and cool completely on wire rack. Wrap each tightly in plastic wrap and refrigerate 8 hours or overnight.
When ready to serve, sprinkle 1 tbsp. of remaining sugar over top of each brulee. Broil or use 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.
Place apples and water in 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 remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, on medium heat 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. Mixture will keep in refrigerator up to 2 weeks. Bring to room temperature before using in Crème Brulee.
Makes 6 Servings (1 brulee each)