This Spiced Apple Crème Brûlée recipe uses real apple and fall spices to flavor a rich custard base that is topped with a crunchy shell of caramelized torched sugar. The apple custard is baked in apples for an extra festive fall touch.
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Last year, I tested using mini pumpkins as a baking vessel for crème brûlée. It worked so well that I wanted to try out a new fall produce to bake it in. Apples were a natural next step. I took inspiration from NYT Cooking for the base recipe.
I love an apple bake when I get a little burnt out on pumpkin in the fall, especially an easy one like my Apple Cranberry Crumble, that can even be cooked entirely in the microwave. For an impressive apple dessert try out my Apple Crumble Tart.
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Why you’ll love this recipe
- This recipe uses only a few simple ingredients!
- These can be made a couple days ahead of time and torched just before ready to serve.
- The apple flavor is achieved completely naturally.
- The custard is rich and creamy.
Ingredients
- Apples flavor the custard and act as a baking vessel.
- Granulated sugar sweetens the custard and is used to caramelize the top.
- Heavy cream brings richness.
- Kosher salt and vanilla extract balance the flavor profile.
- Egg yolks bring structure to the custard.
- Cinnamon, ginger, nutmeg and cloves bring fall spice.
- Lemon juice adds tartness.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize this apple crème brûlée to your liking:
- No spices — skip or change the spices to your liking.
- No caramel — leave off the caramelized sugar topping.
- Not baked in apples — use ramekins or any heat proof oven-safe baking dishes. Adjust the bake time.
- One big crème brûlée — instead of individual ramekins or pumpkins use any heat proof oven-safe baking dish.
- Another sweetener — use an equal amount of brown sugar or another sweetener if you do not have granulated sugar (note: other sweeteners may not brûlée the same as granulated sugar for the caramel topping)
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make spiced apple crème brûlée
Step 1: Add the reserved apple innards to a blender or food processor with ¼ cup of water (add more as needed). Blend until completely smooth. Add the apple puree to a small saucepan, along with the lemon juice and a pinch of salt. Cook on medium for 10 minutes or until the mixture is reduced by half. Set aside to cool.
Step 2: Add the heavy cream and vanilla bean paste to a clean medium saucepan. Cook until simmering (185°F-205°F), then remove from heat. In a large heat-proof bowl, beat the egg yolks and sugar together with a whisk or beaters until lightened in color and the mixture leaves a trail when the whisk is pulled up. Add ⅔ cup (160g) of the reduced apple puree, salt, cinnamon, ginger, nutmeg and cloves. Slowly dribble in some of the warmed cream mixture into the egg yolk mixture, while whisking constantly. Continue this until all of the cream mixture is in the egg yolk mixture and whisked together thoroughly.
Step 3: Divide this mixture evenly between the hollowed out apples. Do not overfill. Place the apples on the prepared foil collars on the baking sheet. Fill the baking sheet with boiling or very hot water up to the top of the foil collars, but not touching the apples. Bake for 35-45 minutes, or until centers are barely set and jiggly. The apples insulate the custard so it bakes slower than crème brûlée made in ramekins. If making this in ramekins, only bake for about 30 minutes. Cool completely. Refrigerate for at least four hours and up to a couple of days.
Step 4: Sprinkle a thin coat of granulated sugar on top and torch. Repeat 2-3 times.
Hot tips
- You may find it easier to fill the bottom of the pan with water after it has been placed on the oven rack, just before closing the door.
- Tie your hair back and remove any fabric or flammable items before torching!
- I used a combination of a round cookie cutter, sharp apple corer and paring knife to hollow out my apples.
Recipe FAQs
Store crème brûlée in an airtight container in the refrigerator for 3-4 days until ready to serve. Wait to brûlée the tops until just before serving.
Serve crème brûlée with a sprig of mint, fresh fruit or whipped cream.
Crème brûlée will keep its crunchy caramel top for a few hours. It is best to caramelize the sugar just before serving for optimal crunch.
More recipes you’ll love
Lastly, if you make this Spiced Apple Crème Brûlée recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Spiced Apple Crème Brûlée
Ingredients
Apple crème brûlée
- 6-8 medium Fuji apples washed, tops cut off, hollowed out and innards reserved
- 1 tablespoon lemon juice
- 2 cups heavy cream (460g)
- 2 teaspoons vanilla bean paste
- 5 egg yolks (95g)
- ⅓ cup granulated sugar (67g) plus more for topping
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Tiny pinch ground cloves
Instructions
Do ahead
- Preheat the oven to 325°F. Tear off sheets of foil, scrunch them up into rods, then form them into rings that the apples will sit on. Place these on top of a large baking sheet with a lip, spaced out 3-inches apart.
- Crème brûlée without the caramelized sugar can be made days in advance and stored in the refrigerator until ready to serve.
Make the custard
- Add the reserved apple innards to a blender or food processor with ¼ cup of water (add more as needed). Blend until completely smooth. Add the apple puree to a small saucepan, along with the lemon juice and a pinch of salt. Cook on medium for 10 minutes or until the mixture is reduced by half. Set aside to cool.
- Add the heavy cream and vanilla bean paste to a clean medium saucepan. Cook until simmering (185°F-205°F), then remove from heat.
- In a large heat-proof bowl, beat the egg yolks and sugar together with a whisk or beaters until lightened in color and the mixture leaves a trail when the whisk is pulled up. Add ⅔ cup (160g) of the reduced apple puree, salt, cinnamon, ginger, nutmeg and cloves.
- Slowly dribble in some of the warmed cream mixture into the egg yolk mixture, while whisking constantly. Continue this until all of the cream mixture is in the egg yolk mixture and whisked together thoroughly.
- Divide this mixture evenly between the hollowed out apples. Do not overfill. Place the apples on the prepared foil collars on the baking sheet. Fill the baking sheet with boiling or very hot water* up to the top of the foil collars, but not touching the apples.
Bake
- Bake for 35-45 minutes, or until centers are barely set and jiggly. The apples insulate the custard so it bakes slower than crème brûlée made in ramekins. If making this in ramekins, only bake for about 30 minutes. Cool completely. Refrigerate for at least four hours and up to a couple of days.
Brûlée
- When ready to serve, sprinkle a very thin layer of granulated or caster sugar on top of the crème brûlée. Torch** this layer until melted and lightly caramelized. Sprinkle another even thin layer of sugar on top of this layer. Torch again until melted and lightly caramelized. I like to do 2-3 thin layers to achieve an even, crackable caramel.
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