The Freshman Cook: Tasty, Creamy Apple Cinnamon Creme Brulee

This recipe brings together a few of my favorite ingredients. I just love apples and cinnamon, and what could be better than baked apples and cinnamon sprinkled with sugar and submerged in rich, decadent cream.  This tasty Apple Cinnamon Creme Brulee is like fall in a ramekin.  Savor it!

Apple Cinnamon Creme Brulee

(makes 4~6 oz Creme Brulee)

2 Granny Smith Apples

1 teaspoon Cinnamon

2 tablespoons Butter

1/4 cup Sugar

1/4 teaspoon Water

6 Egg Whites

4 tablespoon Sugar

1 teaspoon Vanilla

1 1/2 cups Whipping Cream

1 tablespoon Raw Sugar

Preheat your oven to 320 degrees.

Peel your apples…..

and chop them into bite size pieces.

Melt your butter in a frying pan….

and add your apples, cinnamon, 1/4 cup of sugar, and water.

Bring to a boil.

In a medium bowl, mix together your egg whites, 

4tablespoons of sugar, vanilla, and creme.

Evenly divide the apple mix between the 4 ramekins.

Distribute the cream mixture between the 4 ramekins.

Make a bain-marie, or water bath. To do this, place your 

four ramekins in a baking pan, like above. 

Pour water in the pan until about 1/2  of the ramekins are covered. 

This method of baking ensures a slow, even cooking for your

custard, and prevents the cream from curdling.

Bake for 35-40 minutes.

After cooking, let the ramekins sit in the water bath

 for another 30 minutes.

Cool them in the fridge.

They can even be made the day before you plan

to serve them. I think they taste better the second day.

Right before serving, sprinkle your raw sugar over the top.

Using a kitchen torch, heat the sugar on top.

Serve and dig in!


Thanks for joining me today!

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