Description
This Spiced Apple Crème Brûlée combines the warmth and depth of autumn spices with the creamy, rich texture of traditional crème brûlée. By hollowing out Fuji apples and filling them with a spiced custard, this dessert offers a stunning presentation and a unique twist on the classic. The caramelized sugar top adds a satisfying crunch, while the soft, spiced apple base offers a burst of flavor in every bite. Perfect for fall gatherings, this dish is a delicious and elegant way to enjoy the comforting flavors of apples and spices.
Ingredients
6–8 medium Fuji apples, washed, tops cut off, hollowed out, and innards reserved
1 tablespoon lemon juice
2 cups heavy cream (460g)
2 teaspoons vanilla bean paste
5 egg yolks (95g)
⅓ cup granulated sugar (67g) (plus more for topping)
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Tiny pinch ground cloves
Instructions
- Preheat the oven to 325°F (163°C).
- Tear off sheets of foil, scrunch them into rods, and form them into rings that the hollowed-out apples will sit on. Place these foil collars on a large baking sheet with a lip, spaced about 3 inches apart.
- Add the reserved apple innards to a blender or food processor with ¼ cup of water. Blend until smooth. Transfer to a saucepan, add lemon juice and a pinch of salt, and cook over medium heat for about 10 minutes until the mixture reduces by half. Set aside to cool.
- In a clean saucepan, combine heavy cream and vanilla bean paste. Heat over medium heat until simmering (185°F-205°F), then remove from heat.
- In a large heatproof bowl, whisk the egg yolks and granulated sugar together until lightened in color and a trail is left when the whisk is lifted.
- Add ⅔ cup (160g) cooled apple puree, salt, cinnamon, ginger, nutmeg, and cloves to the egg mixture and whisk to combine.
- Slowly drizzle the warmed cream mixture into the egg mixture while whisking constantly to avoid scrambling. Continue whisking until all of the cream has been incorporated.
- Divide the custard mixture evenly among the hollowed-out apples, being careful not to overfill them.
- Place the filled apples on the prepared foil collars on the baking sheet. Pour boiling or very hot water into the baking sheet, filling it up to the top of the foil collars, but not touching the apples.
- Bake for 35-45 minutes, or until the centers are barely set and jiggly. Let cool completely, then refrigerate for at least 4 hours (up to a couple of days).
- Sprinkle a thin, even layer of granulated or caster sugar over the top of the custard. Using a kitchen torch, caramelize the sugar until melted and lightly golden.
- Repeat the process for 2-3 layers until the sugar is evenly caramelized and crisp.
- Serve immediately after torching, enjoying the contrast of warm caramelized sugar and cool, creamy custard.
Notes
- Different Apples: Use other apple varieties like Honeycrisp or Gala for a sweeter flavor.
- Vegan Version: Replace heavy cream with coconut cream or a vegan cream substitute, and use egg replacers (like a tofu-based custard or cornstarch mixture) for a plant-based option.
- Caramelized Apples: Caramelize some apple slices and serve them on top for extra apple flavor.
- Prep Time: 20 minutes
- Cook Time: 35-45 minutes (plus chilling time)
- Category: Dessert
- Method: Baking
- Cuisine: French, Fall Dessert
Nutrition
- Serving Size: 1 apple
- Calories: 350 kcal
- Sugar: 32 g
- Sodium: 65 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 205 mg
