Calvados Creme Brulee with Apple Compote

Calvados Creme Brulee with Apple Compote

Prep Time

 

Cook Time

 

Serves

 
Calvados Creme Brulee with Apple Compote

Recipe Courtesy of Cooking.com.

This scrumptious dessert can be made two to four days ahead, and actually gets better as it ages.

Nutrition Facts

Makes 6

Facts per Serving

Calories: 576 Fat, Total: 46g Carbohydrates, Total: 35g
Cholesterol: 392mg Sodium: 50mg Protein: 5g
Fiber: 2g % Cal. from Fat: 72% % Cal. from Carbs: 24%

Cooking.com Tip: There’s no need to wait for the broiler to heat up. A hand-held culinary torch caramelizes the sugar quickly so the crust is crisp and golden brown and the custard stays cool. The torch can be used on creme brulee, tarts and meringues.

Ingredients

  • 1 1/2 tablespoons unsalted butter
  • 2 Red Delicious apples (about 12 ounces), peeled, cored, cut into 1/2-inch dice (about 2 3/4 cups)
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon pumpkin pie spice
  • 3 tablespoons Calvados or Apple Jack brandy
  • 2 1/2 cups heavy cream
  • 1/4 cup packed golden brown sugar
  • 1/2 vanilla bean, split lengthwise
  • 7 large egg yolks
  • 12 teaspoons sugar

Preparation

  • 1 Preheat oven to 325ºF.
  • 2 Heat heavy large skillet over medium heat. Add butter and cook until golden brown, about 2 minutes. Add apples, syrup and spice. Saute until juices evaporate and apples caramelize, about 8 minutes. Remove from heat. Deglaze pan with 1 tablespoon Calvados. Cool in pan.
  • 3 Divide apples among six 6-ounce ramekins or souffle cups in even layer. Place cream and brown sugar in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer stirring to dissolve sugar. Stir in remaining 2 tablespoons Calvados. Remove bean.
  • 4 Beat egg yolks in 4-cup glass measuring cup until smooth. Gradually whisk in hot cream mixture. Gently ladle custard over apples (so as not to dislodge apples from bottom of cups) dividing mixture evenly. Place cups in large baking pan. Pour in enough hot water to come half way up sides of cups.
  • 5 Bake until just edges are set and 90% of custard jiggles but is not too fluid, about 25 minutes. Remove from water bath and cool at room temperature. Cover and refrigerate at least 5 hours or overnight.
  • 6 Sprinkle 2 teaspoons sugar evenly over each custard. Use torch to melt and caramelize sugar, or broil about 2 minutes, watching carefully and rotating cups. Let stand until sugar hardens or chill 15 minutes to 2 hours.

More

20 Sep

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC