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Serves 6
Start to finish: 1 hour 5 minutes, plus chilling time
from Edible Seattle September/October 2010
Couched in a bed of applesauce made with fruit poached in maple syrup, this crème brulee sings with fall flavors.
2 medium tart apples, peeled and chopped
1/4 cup real maple syrup
1/4 cup water
1/2 teaspoon ground cinnamon
1 1/2 cups heavy cream
1/2 vanilla bean, split lengthwise
6 large egg yolks
1/4 cup sugar, plus extra for topping brulees
Preheat the oven to 325 degrees.
Combine the first four ingredients in a small saucepan and cook over medium heat for 10 to 15 minutes, stirring occasionally, until the apples are soft and the liquid is syrupy. Blend until smooth, then set aside to cool.
Meanwhile, put the cream in another saucepan, and scrape the vanilla bean’s seeds into the cream. Add the bean itself, bring the cream just to a simmer, and set aside to cool.
Prepare for baking: Line a large roasting pan with an old tea towel. Add enough very hot water to fill the pan with about 1/2” of water. Place 6 (1-cup) ramekins on the towel, and add water until it comes about halfway up the sides of the ramekins.
In a large mixing bowl, whisk the yolks with 1/4 cup sugar until light and thick. While whisking, drizzle the hot cream into the bowl in a slow, steady stream. When all the cream has been added, strain the mixture through a fine-mesh sieve.
Divide the apple mixture evenly between the six ramekins, then add the custard mixture on top, pouring slowly so the apples stay on the bottom. Bake for 30 to 35 minutes, until set on the sides but still a bit jiggly in the centers. Remove the ramekins from the hot water, let cool to room temperature, then chill until firm, at least 4 hours.
Before serving, sprinkle about 1/2 teaspoon sugar evenly over each dessert. Broil about 4” from the top of the oven for just a minute or two, keeping the oven door open to watch carefully, until the tops are caramelized. Let sit until firm, then serve.
*Vegetarian
*Gluten-Free
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