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Apple creme brulee

  • 6
Apple creme brulee

Close your eyes and imagine smashing through crisp caramel to sink your spoon into a luscious apple-flavoured custard and refreshing fruit puree. Seriously good!


  • 3 medium eating apples, peeled and cored
  • ½ cup water
  • 1 teaspoon finely grated orange zest
  • 2 cups cream (or use ½ whole milk and ½ cream)
  • 5 egg yolks
  • ¼ cup sweet or organic apple syrup
  • 6 tablespoons caster sugar


  1. Slice apples into a small saucepan. Add water and orange zest. Cover and poach gently for approximately 8-10 minutes or until the apples are tender and starting to break up. Mash roughly and place 2 tablespoons in the base of 6 large ramekins.
  2. Heat the cream to scalding point then quickly beat into the egg yolks and apple syrup until combined. Gently pour the warm apple-flavoured custard over the apple puree.
  3. Stand the ramekins in a roasting tin, pour hot water into the tin to come halfway up the side of the ramekins (this will prevent the custard from boiling) and cook at 150ºC for 30 to 35 minutes or until the custards are just set. Allow to cool, cover and refrigerate.
  4. Sprinkle each ramekin with 1 tablespoon caster sugar and place under a hot grill for 5 to 6 minutes. Alternatively, use a small blowtorch to caramelise the sugar on each brulee. Serve cold.

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