Baked Apple Crème Brulee



Ingredients

6 whole eggs
3 egg yolks
1 1/3 cup brown sugar
1 tsp vanilla
¼ tsp salt
2 ½ cups heavy cream
8 – 10 golden delicious apples (prepared as indicated below)
As needed Turbinado Sugar – for apple topping

Directions

Prepare apples by cutting just enough off bottom of apple so that the apple sits level. Scoop out contents of apple using ice cream scoop or spoon, being careful to leave about 1/4” of the side and being careful not to puncture through the bottom of the apple. The goal is to create a ‘bowl’ using the apple, so any breach of the side or bottom of the apple will result in your crème brulee mixture running out. Apples can be prepared in advance and placed in either Sprite or 7-up to prevent browning until ready to use.

In a large bowl, whisk together eggs, egg yolks, brown sugar, vanilla and salt until sugar dissolves and mixture lightens a little in color. Bring heavy cream to a boil (stirring occasionally) on stove, turn off immediately once it reaches boiling point. Add the hot cream a little at a time while whisking to the sugar mixture. Make sure not to add too much cream at once so that the eggs within the mixture don’t curdle – add just a little at a time, continuing to whisk.

Place prepared apples in a casserole dish. Next, pour crème brulee mixture into apples, getting it as close to the top of the apple as possible. This might be easier if you pour your crème brulee mixture into a pitcher in order to pour into the apples rather than trying to pour from the bowl. Bake filled apples at 325 for 1 hour (check at 50 minutes).

After apples have baked, set aside until slightly cooled (about 10 minutes), then place in refrigerator for about 3 to 4 hours to set, or even overnight. When ready to finish apples, sprinkle each apple top with turbinado sugar using enough to give it a thick coat of sugar. Finish by broiling the apples until sugar is caramelized OR you can also use a blow torch to caramelize the sugar. Once sugar is caramelized, you should have a sugar crust covering your crème brulee mixture in the apple. With this method, the crème brulee mixture within the apple will be slightly chilled.