Apple Crème Brûlée

Ingredients

• 3 sturdy apples (Medium; Red Delicious recommended. Use the flesh removed from the apples in the custard, leaving about a ½-inch border in each apple half.)
• 1 cup heavy cream
• 0.25 cup granulated sugar (Used in the custard.)
• 2 tbsp tapioca starch or cornstarch (Use either tapioca starch or cornstarch.)
• 2 tsp vanilla extract or vanilla bean paste (Use either vanilla extract or vanilla bean paste.)
• salt (A pinch.)
• granulated sugar (Additional sugar for brûléeing; use a thin, even layer on each apple half.)

Steps

1. 1

   Cut the apples in half vertically. Carefully scoop out the cores and enough flesh to create shallow bowls, leaving about a ½-inch border. Reserve the removed apple flesh for the custard.

2. 2

   Add the removed apple flesh, heavy cream, granulated sugar, tapioca starch or cornstarch, vanilla extract or vanilla bean paste, and salt to a blender. Blend until completely smooth.

3. 3

   Pour the blended mixture into a saucepan. Cook over medium heat, whisking continuously, until the custard is thick and bubbling, 2–5 minutes.

4. 4

   Spoon the custard into the hollowed apple halves.

5. 5

   Refrigerate the filled apples for at least 3 hours, or until the custard is completely chilled and firm.

6. 6

   Sprinkle each apple half with a thin, even layer of additional granulated sugar. Torch the sugar until caramelized and glassy. Alternatively, heat a metal spoon over an open flame and run it over the sugar to caramelize it.

7. 7

   Let the caramelized topping harden for 1–2 minutes, then crack the topping and serve.

Notes

The amount of additional sugar for brûléeing is not specified. Exercise care when using an open flame or kitchen torch.

Nutrition per serving

• dessert
• vegetarian
• gluten-free
• apple dessert
• crème brûlée
• no-bake
• fall dessert