Ingredients Jump to Instructions ↓

  1. 3 medium tart apples, peeled and thinly sliced

  2. 6 tablespoons caramel ice cream topping

  3. 1/4 cup plus 2 tablespoons sugar, divided

  4. 1/4 cup plus 2 tablespoons packed brown sugar, divided

  5. 1/2 teaspoon ground cinnamon

  6. 2 cups heavy whipping cream

  7. 5 egg yolks, beaten

  8. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Place apples in a microwave-safe dish; cover with water. Cover and microwave on high for 3-4 minutes or until tender; drain well. Arrange apples in the bottoms of six 6-oz. ramekins or custard cups. Top with caramel topping; set aside. In a small saucepan, combine 1/4 cup sugar, 1/4 cup brown sugar and cinnamon; stir in cream. Heat over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot mixture into the egg yolks. Return all to the pan, stirring constantly. Stir in vanilla. Pour into prepared ramekins. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate overnight. If using a creme brulee torch, combine the remaining sugars and sprinkle evenly over custards. Heat sugar with the torch until caramelized. Serve immediately. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Combine remaining sugars; sprinkle over custards. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm. Yield: 6 servings.


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