Recipe courtesy of Darlene Deeg
Recipe courtesy of Darlene Deeg
Show:
Calling All Cooks
Episode:
Halibut Cheeks/Cinnamon Creme Brulee
Apple Cinnamon Creme Brulee
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- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 385
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 31 g
- Protein
- 4 g
- Cholesterol
- 228 mg
- Sodium
- 31 mg
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 385
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 31 g
- Protein
- 4 g
- Cholesterol
- 228 mg
- Sodium
- 31 mg
Ingredients
Directions
- Peel and core apples. Cut into bite sized 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 F.
- 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 refrigerator.
- Sprinkle sugar on top of creme and then torch until golden brown.
