Apple Cinnamon Creme Brulee


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Steps


Peel and core apples.
Cut into bite size chunks.
Cook the apples in the cinnamon , 1 / 4-cup sugar , and water.
Cook for 7 to 8 minutes until tender , but not mushy.
Set aside to cool.
Preheat oven to 325 degrees.
Whisk egg yolks and 6 tablespoons sugar.
Whisk until light yellow.
Add vanilla.
While whisking , gradually pour in whipping cream.
Divide apples evenly into 6 ramekins.
Ladle cream mixture evenly over the apples.
Place ramekins in a baking dish.
Pour hot water halfway up to the sides of the ramekins.
Bake the custard until set , approximately 40 minutes.
Keep the ramekins in the water bath and let them cool for about 30 minutes.
Remove from water and chill overnight in the refirgerator , covered with plastic wrap.
Before serving , sprinkle 1 tablespoon sugar over each ramekin , and then torch until brown , or run under a broiler.

Ingredients


granny smith apples, cinnamon, sugar, water, egg yolks, vanilla extract, heavy whipping cream