Caramelized Apple Crème Brûlée
Enjoy this delicious recipe by Chef Tammy Kellam, Fire Rock Country Club
- 16 ounces Shamrock Farms Heavy Cream
- 4 egg yolks
- 4 ounces granulated sugar, divided
- 1 tablespoon cinnamon extract
- 1 cinnamon stick
- 6 tablespoons Shamrock Farms Butter
- 12 tablespoons brown sugar
- 2 tablespoons ground cinnamon
- 3 Granny Smith apples, small diced
Cinnamon Whipped Cream
- 4 ounces Shamrock Farms Heavy Cream
- 3 tablespoons powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- In a heavy sauce pan add cream, 2 ounces of sugar, cinnamon stick and cinnamon extract.
- Heat the mixture to just under a boil, remove cinnamon stick. In a separate bowl whisk together the yolks and the remaining sugar. Once the cream is heated, slowly whisk hot cream into the yolk mixture. Add mixture to the prepared ramekins.
- In a shallow pan, add the ramekins and warm water halfway up the ramekins.
- Place in a 350-degree F oven and cover with a baking sheet. Bake for 30 minutes, or until the custard is set. When you shake the cup, it should pull away slightly from the edge of the cup.
- Remove ramekins from pan and place in the refrigerator to cool, at least 2 hours.
- Once cool, add the cinnamon sugar and caramelize using a torch. Garnish with cinnamon whipped cream and a tablespoon of the reserved apple mixture.
- In a large pan over high heat, add butter; once the butter is melted, add brown sugar. Stir until sugar is wet.
- Add the apples and cook until the apples are tender and the syrup is thickened.
- Add mixture to 8 ramekins, reserving 1/2 cup of mixture.
Cinnamon Whip Cream
- In a cold bowl, add the cream and whip until stiff.
- Add the remaining ingredients and continue whisking until combined.
- In a small bowl, mix to combine.
- Reserve mixture to caramelize on top of the Crème Brûlée.