Recipe courtesy of Rocio Varela
Episode: Hybrid Horror
Hybrid Caramel Creme Brulee Apple
Total:
12 hr 30 min
Active:
1 hr 15 min
Yield:
12 servings
Level:
Intermediate
Total:
12 hr 30 min
Active:
1 hr 15 min
Yield:
12 servings
Level:
Intermediate

Ingredients

Creme Brulee:
Cajeta Caramel:

Directions

Special equipment: melon baller

For the creme brulee: In a medium saucepan, bring the cream, sugar and vanilla bean to a boil. Add the egg yolks and continue to cook, whisking until slightly thickened. Remove the pan from the heat, strain and set aside for later use.

For the caramel: Stir together the milk and sugar in a large, heavy-bottomed pot. (Make sure the liquid only goes three-quarters of the way up the sides, as it will froth when the baking soda is added.) Add the vanilla extract, salt, cinnamon stick and vanilla bean with seeds if using. Heat the mixture over medium-high heat, constantly stirring, and bring to a boil, about 15 minutes. Keep your eyes on the pot-- it boils over easily and quickly! Quickly remove from the heat and add the baking soda to the pot. The mixture will rise and become frothy, just keep stirring the mixture.

Return the pot to medium heat, and stir frequently, about every 10 minutes. Make sure the milk stays at a gentle simmer rather than a raging boil, and stir across the bottom of the pot to make sure the mixture is not scorching. Adjust the heat as needed. Cook until the milk starts to turn golden brown, about 1 hour 30 minutes.

Remove the cinnamon stick and the vanilla pod. At this point, it will start to thicken quickly, so it's important to keep stirring so the milk doesn't burn on the bottom of the pan. Keep stirring until the mixture is a rich brown and thick enough to coat the back of the spoon, 15 to 30 minutes.

Cool the sauce slightly and then pour into an airtight container. Store the mixture in the refrigerator for up to 1 week.

Preheat the oven to 300 degrees F.

Using a melon baller, hollow out the crab apples. Fill the centers with the creme brulee and bake until the creme brulee is set. Chill overnight.

Reheat the caramel until soft enough for dipping. Dip the stuffed apples using a stick or fork. Chill for 1 hour before serving.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

More from:

Halloween Wars

IDEAS YOU'LL LOVE

Creme Brulee French Toast with Drunken Strawberries

Recipe courtesy of Bobby Flay

Caramel Apple Pie

Recipe courtesy of Ree Drummond

Flat Apple Pie with Perfect Pie Crust

Recipe courtesy of Ree Drummond

Old-Fashioned Apple Crisp

Recipe courtesy of Ina Garten

Apple Pie

Recipe courtesy of Bobby Flay

Easy Caramel Sauce

Recipe courtesy of Ree Drummond

Apple Crostata

Recipe courtesy of Ina Garten

Apple Tarts

Recipe courtesy of Ina Garten

Pumpkin Apple Pie

Recipe courtesy of Nancy Fuller

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking