Apple Cinnamon Creme Brulee
Preheat oven to 325 degrees F.
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 refrigerator.
Sprinkle sugar on top of creme and then torch until golden brown.
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Recipe courtesy Darlene Deeg