Smooth, creamy Apple Creme Brulee recipe with a crunchy, caramelized topping! This dessert is easy to make, yet very impressive to serve to dinner guests.
I am so excited to tell you that I am a Musselman’s Apple Butter ambassador for 2015! Over the next several months, I will be sharing recipes that include apple butter. This Apple Creme Brulee recipe is my first apple butter post of the year. Creme brulee is one of those recipes that seems so fancy, yet it is really easy to make. You can impress your dinner guests and one of the best things is that most of this recipe can be made ahead of time!
There are only four ingredients in this apple creme brulee recipe: Musselman’s Apple Butter, heavy cream, granulated sugar and egg yolks.
Musselman’s Apple Butter is made with American-grown apples and has a great, unique taste that can enhance both sweet and savory recipes. Apple butter is more than just a spread. Last year I shared two popular recipes with Musselman’s Apple Butter: Caramel Apple Truffles and Fruit Salsa Crepes.
Start by bringing a large pot of water to a boil and also by preheating the oven to 325 degrees. Then, whisk together five egg yolks, 1/3 cup of granulated sugar and 1/3 cup of Musselman’s Apple Butter.
Heat two cups of heavy cream over medium heat until it starts to get bubbles along the edges. Slowly pour about 1/4 of the cream into the egg mixture while whisking constantly. Then, slowly pour in the rest of the cream while whisking constantly, until combined.
Strain the custard through a fine mesh sieve, a strainer or cheesecloth.
Place 4-6 ramekins in a roasting pan and divide the custard between the ramekins.
Carefully pour enough hot water into the roasting pan until it comes halfway up the sides of the ramekins. Bake at 325 degrees for 40-45 minutes, until the creme brulee is set, but still trembles in the center.
Place the creme brulee in the fridge to cool for 2 hours. You can cover the creme brulee and keep it in the fridge for up to 3 days. Before serving, remove from the fridge and sprinkle each creme brulee with one teaspoon of granulated sugar.
Caramelize the sugar with a kitchen torch slowly moving it back and forth about 3-4 inches above the sugar.
If you do not have a kitchen torch, caramelize the sugar under the broiler for 2-3 minutes, watching carefully so that it doesn’t burn!
Serve the Apple Creme Brulee while it is still cold and savor the delicious, creamy apple butter custard with the crunchy, caramelized topping! Everyone said the creme brulee was fantastic and they thought the burnt sugar on the top was the best part.