A Crème Brûlée Inside an Apple? That’s Pure Autumn Magic

• servings: INGREDIENTS (4–5 serving
• total time: 37 minutes

Ingredients

Which recipe brings you straight into autumn mode? 👇🍂

For the apples:

4 apples

50g butter

50g brown sugar

Ground cinnamon to taste

2 cloves

1 star anise

For the cream:

500ml fresh cream

4 egg yolks

1 whole egg

1 vanilla bean

110g sugar

For the crunchy caramel:

White sugar to taste

Directions

Cut off the tops of the apples and carefully hollow them out, creating shells that will serve as containers. Set the pulp aside.

In a pan, melt a knob of butter, add the apple pulp, brown sugar, and autumn spices (with cinnamon as the main one). Cook until the mixture turns golden, soft, and caramelized.

In a small saucepan, bring the cream and vanilla seeds to a gentle simmer.

In a bowl, whisk together the eggs and sugar, then slowly pour in the hot cream while whisking continuously.

Strain the mixture to obtain a smooth cream.

Fill the hollowed apples: first add a layer of spiced apples, then cover with the cream.

Place the apples in a baking dish, pour in hot water until halfway up their sides, and bake in a water bath at 160°C (320°F) until the cream has set. (The exact time depends on the size and shape of the apples.) Approximate time: 35–40 minutes.

Once cooled, sprinkle the surface with white sugar and caramelize with a kitchen torch until you get the typical crunchy crème brûlée crust.