Apple Spiced Creme Brulee

As Thanksgiving quickly approaches, we’re packing in as many autumn inspired dishes and this one you don’t want to miss. It’s a spiced creme brûlée that will make any occasion a special one. Cooked down apple concentrate and hints of star anise, cinnamon, and nutmeg takes an already special creme brûlée to a whole apple-spiced level. It takes a bit more time to prepare, but the beauty of these brûlées is that they can be made a few days ahead of time. When ready to serve, whip out that hand torch and freshly char up that thin layer of sugar for a decadent dessert that’s all apple spice and everything nice.

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APPLE SPICED CREME BRULEE

Makes 6 servings

ingredients

• 1/2 cup apple concentrate

  • 3 medium Fuji apples, peeled and cubed

  • 1 cup water

  • 2 tsp nutmeg

  • 1 Tbsp cinnamon

    • In a saucepan, cook down apples until soft. Blend mixture until smooth and press through a fine mesh sieve to extract 1/2 cup of apple concentrate

• 2 cups heavy whipping cream

• 1 vanilla bean, split lengthwise and vanilla extracted

• 1 dried star anise

• 2 tsp nutmeg

• 1 Tbsp cinnamon

• 1/8 tsp salt

• 6 large egg yolks

• 1/2 cup sugar, additional sugar for topping

STEPS

1. Preheat oven to 325 degrees.

2. In a saucepan, combine heavy cream, apple concentrate, vanilla bean and extract, star anise, nutmeg, cinnamon, and salt over low heat. Heat until hot and stir until evenly mixed. Remove vanilla bean stalk and star anise. Set aside.

3. In a medium bowl, beat yolks and sugar until evenly mixed and lightened in color. Stir a quarter of the cream into the egg mixture to slightly heat. Then pour the egg mixture back into the cream and stir.

4. Pour into 6 — 6 oz ramekins and place ramekins in a baking dish. Fill the dish with boiling water halfway up the sides of the ramekins.

5. Bake for 30 minutes or until centers are just barely set. Let cool at room temp and then refrigerate for 2-3 hours or up to a few days.

6. When ready to serve, top each custard with a thin layer of extra fine granulated sugar. Using a hand torch or the broiler, cook until the sugar melts and browns or slightly blackens. Serve immediately.