Apple crème brulées recipe
Crème brulée is a classic French dessert, our twist on the usual version involves finely diced apple that is dispersed through the thick and decadent custard. The addition of apple gives pops of juicy sweetness and offers something different to what you may be used to.
See method- Serves 4
- 20 mins to prepare and 45 mins to cook
- 237 calories / serving
Ingredients
- 350ml whole milk (4% fat)
- 4 medium egg yolks
- 100g caster sugar
- 1 vanilla pod, scored down the middle with seeds scraped out
- 1 eating apple, peeled, cored and finely diced
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Shop ingredientsEach serving contains
- Energy
- 1000kJ 237.0kcal
- Fat
- 9g
- Saturates
- 4g
- Salt
- 0.1g
- Sugars
- 33g
of the Reference intake
Carbohydrate 32.8gProtein 6.0gFibre 1.0g
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Method
- Pre-heat the oven to 150°C.
- Place the vanilla pod, seeds and milk in a saucepan and bring to the boil over a medium-high heat before lowering to a simmer for 3-4 minutes.
- Meanwhile, whisk together theeggyolks and 60g of the caster sugar until thick and pale. Carefully pour the hot milk over the egg yolks, whisking at the same time until the mixture thickens. Strain into a heatproof jug.
- Arrange the dicedapplein the base of 8 mini terracotta ramekins (with a diameter of 5cm or so). Pour the custard mixture carefully into them so that it comes three-quarters of the way up the ramekins. Arrange the ramekins in a roasting tray lined with a kitchen towel.
- Pour boiling water into the tin so that it comes about half the way up the ramekins. Bake in the oven for 30-35 minutes until just set and with a little wobble in the centres of them.
- Remove from the roasting tray and allow them to cool to room temperature. Chill until you are ready to serve them.
- When ready to serve, sprinkle the surface of the crème brulées with the remaining caster sugar and use a chef's blowtorch to caramelise the surface of the brulées so that they are golden brown. Allow the sugar to set and turn hard, then serve.
- See more dessert recipes .
