- 2 cups heavy whipping cream
- 6 egg yolks
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 3 Granny Smith apples - peeled, cored, and thinly sliced
- 1/2 cup caramel dessert topping
- Topping:
- 1/2 cup brown sugar, divided
- Preheat oven to 325 degrees F (165 degrees C).
- Whisk heavy cream, egg yolks, and white sugar together in a saucepan over medium heat until smooth, about 5 minutes. Remove custard from heat when it starts to simmer. Whisk in vanilla extract and cinnamon.
- Arrange apple slices in the bottom of six 6-ounce ramekins. Divide caramel topping evenly over apples. Ladle custard over caramel.
- Transfer ramekins to a baking dish. Pour enough warm water into the dish to come halfway up the sides of the ramekins.
- Bake in the preheated oven until custard is set, 30 to 40 minutes. Remove from oven and cool to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until chilled, about 3 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Arrange ramekins on a baking sheet. Sprinkle 1 1/2 teaspoons brown sugar over each custard.
- Broil in the preheated oven until sugar is melted and crisp, about 2 minutes.
08/18/2019
recipepes.com
apple cinnamon caramel creme brulee, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
