Silky, vanilla-scented crème brûlée with juicy caramelized apples — the kind of dessert that wins you over with the very first spoonful. At the bottom, tender apples with a gentle tart edge; on top, a golden, glassy caramel crust that cracks beautifully. Ideal for a cozy evening treat or a polished dinner-party finish.
Ingredients
- 33% heavy cream — 400 ml (1 2/3 cups)
- 3.2% milk — 200 ml (3/4 cup + 1 tbsp)
- Egg yolks — 6
- Sugar — 120 g (1/2 cup + 2 tbsp)
- Vanilla extract — 1 tsp (or seeds from 1 vanilla bean)
- Tart-sweet apples — 2 (about 300 g / 10.5 oz)
- Unsalted butter — 20 g (1 1/2 tbsp)
- Sugar — 30 g (2 1/2 tbsp) for the apples
- Lemon juice — 1 tsp
- Brown sugar — 60 g (1/4 cup) for the caramel crust
- Salt — a pinch
Step-by-Step Recipe
- Preheat the oven to 150°C (300°F). Prepare 6 ceramic ramekins, each 120–150 ml (4–5 oz), and a deep roasting pan for the water bath.
- Peel the apples, remove the cores, and dice finely. In a skillet, melt the butter, add the 30 g sugar and the apples. Cook for 5–7 minutes over medium heat until tender and lightly caramelized, then stir in the lemon juice. Let cool, then divide the apples among the ramekins.
- In a saucepan, combine the cream and milk, then add the vanilla. Warm over medium heat until the first small bubbles appear around the edges — do not boil. Remove from the heat.
- In a bowl, whisk together the egg yolks, 120 g sugar, and a pinch of salt until the sugar dissolves; do not whip until fluffy. Slowly pour in the hot cream mixture in a thin stream, whisking constantly.
- Strain the custard through a fine sieve for an extra-smooth texture. Carefully pour it over the apples in the ramekins.
- Set the ramekins in the roasting pan and pour in hot water until it reaches halfway up the sides of the dishes. Bake for 30–40 minutes, until the center still has a slight wobble when gently shaken.
- Cool at room temperature, then refrigerate for at least 2 hours, or overnight, until fully set.
- Just before serving, sprinkle the top of each custard with brown sugar, about 1 tsp per ramekin, and caramelize with a kitchen torch until an amber crust forms. Alternatively, place under a broiler for 1–2 minutes, keeping the ramekins 4–6 inches from the heat. Let the crust set for 1–2 minutes and serve.
Nutritional Value per Serving
| Indicator | Value |
|---|---|
| Calories | 380 kcal |
| Protein | 5 g |
| Fat | 25 g |
| Carbohydrates | 32 g |
| Sugars | 28 g |
| Fiber | 1 g |
| Sodium | 60 mg |
What to Serve With It
Serve the crème brûlée chilled, with thin slices of fresh apple, a light dusting of cinnamon, or a scoop of vanilla ice cream. It pairs beautifully with black coffee, oolong tea, or a glass of brut sparkling wine.
Storage
Store the prepared custards without the caramel crust in the refrigerator for up to 48 hours, tightly covered. Caramelize the sugar just before serving to keep the topping crisp.
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Tips and Variations
- No torch: use the oven broiler, watching carefully so the crust does not burn.
- Lighter version: replace 100–150 ml of the cream with milk for a slightly lighter texture.
- Flavor notes: add a pinch of ground cinnamon or cardamom to the apples for a warm spiced accent.
- Perfect texture: do not overheat the cream or let it boil — this helps prevent the yolks from curdling.
- Silky finish: straining is the key to a smooth, custard-like texture.
Frequently Asked Questions
- How do I know when crème brûlée is done? The edges should be set, while the center still trembles slightly when the ramekin is gently shaken. It will finish setting as it cools.
- Can I make it without a kitchen torch? Yes. Sprinkle with sugar and place under a hot broiler for 1–2 minutes, watching closely.
- What can I use instead of brown sugar for the topping? Regular white sugar or cane sugar works too; brown sugar gives a deeper caramel flavor.
- Can I use milk only instead of cream? Yes, but the texture will be less rich and less creamy. It’s best to keep at least 200–300 ml of cream.