Delicious Apple Crème Brulé Recipe
This recipe was created and tested by a wonderful blogger from Quebec, Jasmine. You can find her full blog post here: http://jasminecuisine.blogspot.ca/2012/12/creme-brulee-aux-pommes.html
Here is the translated recipe:
- 1 small apple
- 225 ml 35% cream
- 1 vanilla pod
- 25 grams of Xyla xylitol
- 2 egg yolks
- 4 teaspoons of brown sugar
Preheat oven to 170C.
Peel the apple and slice into thin slices. Place the apple slices on the bottom of two ramekins.
Cut the vanilla pod in half and scrape the seeds. Remove the vanilla seeds and in a small saucepan and add the cream. Heat over medium heat until boiling then reduce heat and simmer for 1 minute on low heat. Remove from heat and let steep for 10 minutes.
Beat the egg yolks with xylitol until pale and fluffy. Add the cream and pour into 2 small ramekins. Place ramekins in a larger dish and fill it with water halfway up sides of ramekins.
Bake for 30 minutes, or until the top is set and the middle still slightly trembling. Remove the ramekins from the water dish and let cool to room temperature. When the cream is warm, refrigerate for at least 4 hours, or until ready to serve. Before serving, sprinkle brown sugar on top. Gently shake the molds for equalizing the sugar over the surface of the cream.
To caramelize the top: 1. With the torch: Work quickly moving the torch constantly to avoid burning the sugar, until golden brown. 2. Under the grill: Place under the grill for a few minutes and constantly monitor the state of creams so they do not burn and keeping the door open, until golden brown.