Caramel Apple Creme Brulee

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 medium tart apples, peeled into thin chunks
• 1 teaspoon ground cinnamon
• 6 tablespoons caramel ice cream topping
• 3 tablespoons sugar
• 3 tablespoons brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 2 cups heavy whipping cream
• 5 egg yolks, beaten
• 1 tablespoon vanilla extract
• 3 tablespoons sugar

Recipe

• 1 place apples in a microwave safe container; cover with water.
• 2 pad 9x 13 pan with wet towel.
• 3 cover apples with wax paper and microwave on high for 1 and half minutes; drain well. don't wash container yet.
• 4 in medium saucepan, combine 3 tablespoons sugar, 3 tablespoons brown sugar, and 1/2 teaspoon cinnamon; stir in cream.
• 5 heat over medium heat until bubbles form around sides of pan; stirring constantly. do not let boil.
• 6 meanwhile bring 4 cups water to low boil. center oven rack. preheat oven to 325 degrees. put drained apples back into reserved container and stir in the 1 teaspoon cinnamon. arrange apples in the bottoms of six 4 ounce ramekins or custard cups. (they will be very full.) divide the caramel topping between ramekins. i use 1 teaspoon and small rubber spatula and sure that when i put that teaspoon in it is closer to one tablespoon. set ramekins aside.
• 7 back to custard: remove saucepan from the heat; mix vigorously a small amount of the hot mixture into already beaten egg yolks. temper.
• 8 slowly return all to the pan; mix vigorously.
• 9 stir in vanilla. skim off bubbles.
• 10 pour over caramel sauced ramekins. again pop any bubbles.
• 11 place 5 ramekins in 9x13 inch metal pan, put on oven rack, ladle hot water to pan so it comes halfway up. careful that none of water splashes on ramekin. add last ramekin.
• 12 bake, uncovered, at 325 degrees for 30 to 45 minutes or until centers are just set (mixture will slightly jiggle but center should be quivery like gelatin when cups are gently shaken). and some dark spots occur which gets camouflaged by caramel topping later. remove from oven-- carefully. time varies because diameter of ramekin determines thickness.
• 13 remove ramekins from water bath using tongs after 20 minutes, set on rack to cool to room temperature or 1 hour to avoid condensation.
• 14 cover and refrigerate overnight, or up to three days.
• 15 for broiling, place ramekins on a baking sheet; let stand at room temperature of 15 minutes or freezer for 5 minutes. put oven rack as close to broiler as possible. preheat broiler.sprinkle remaining sugar not splenda (or you will have a fire) onto each custard, shake off excess. broil until sugar is caramelized. let set for at least 5 minutes before serving. i prefer them chilled for about 30 minutes--love the contrast in texture.
• 16 or use kitchen butane torch.