Honey and Vanilla Bean Crème Brûlée with Sautéed Apples


If I could make crème brûlée for every post, I'd be pretty happy. I love custards of any kind. Ice cream, pot de crème, crème brûlée, pastry cream, crème anglaise, french buttercream, the list goes on and on. There's something about the creamy smooth feeling of custards that I can't get enough of. I work in a place that makes a damn good crème brûlée, which I have for lunch every so often and I make crème brûlée at home. And last night, I went for dinner with some coworkers and for dessert, I ordered crème brûlée. One of my coworkers asked me why I would order something that I can easily make at home or have at work. And I replied, "Because I like crème brûlée. I want to eat crème brûlée, so I ordered it. And this is a delicious crème brûlée."


This is also a delicious crème brûlée, while not really a traditional one. However, I love the addition of the apples. They still have texture to them, so they're not mushy, which gives a nice contrast to the creamy custard and crunchy caramel. Plus, apples and caramel are perfect together so this dessert was a no-brainer.



This is also a really simple dessert, as long as you have a torch and an immersion blender, two things I recommend having in the kitchen. I use my immersion blender for so many things, especially since it has a food processor attachment. I purée soups, sauces, custards, ganache, and drinks but I can also use it as a food processor to chop things, blend things. You can get them pretty cheap online and at kitchen stores. Once you have one, you'll wonder why you didn't get one sooner! 

The torch is more of a specific use tool, but you can't really substitute anything for a torch. If my butter is too cold but I need to cream it, I cut it into cubes and put it on the mixer, then gently torch the bowl of the mixer to soften the butter while it's being beaten. I do the same thing. And, of course, I brulée or torch things (like crème brûlée macarons and s'mores custard cake, just to name a couple).




Crème Brûlée is also a great make-ahead dessert. Make it the day before, reserve it in the fridge, and then brulée it right before serving. That's the best way to serve it - the caramel is still warm but the custard is cold and you get the best contrast of textures possible. What could be better?




Honey and Vanilla Crème Brûlée with Sautéed Apples

Sautéed Apples

475 g (4 large) Granny Smith apples, peeled, cored, and cut into 1/4 inch dice
3 cinnamon sticks
10 whole cloves
1 vanilla bean
50 g brown sugar
20 g water

Honey and Vanilla Crème Brûlée 

230 g heavy cream
100 g whole milk
50 g honey
66 g egg yolks
4 g vanilla paste or 1 vanilla bean

Granulated sugar


For the apples, combine all the ingredients in a saucepan and cook over medium-low heat for 30 minutes, until the apples are evenly cooked, but not mushy. Remove from heat, remove the whole spices, and cool completely.

For the crème brûlée, combine the cream, milk, honey, and egg yolks in a pitcher and use an immersion blender to purée until smooth (or use a blender). Add the vanilla paste or seeds from the vanilla bean and blend until incorporated. Let the mixture sit for 10 minutes to let any bubbles rise to the surface. Skim off any foam or bubbles.

Preheat the oven to 200 F. Prepare 4 glasses or ramekins. Spoon the sautéed apples into the glasses or ramekins about 1/3rd the way up. Gently press them down to compact them a little bit. Gently pour the crème brûlée into the glasses or ramekins. Transfer the glasses or ramekins to a high sided baking pan or casserole dish. Pour hot water into the dish until it comes halfway up the sides of the glasses or ramekins. 

Bake for 1 to 1 1/2 hours, until the custard has a slight jiggle in the center. Remove from the oven, remove from the water bath, and cool to room temperature. Refrigerate until completely cool.

When ready, sprinkle a small amount of sugar onto the top of the crème brûlée and use a handheld torch to caramelize it. Serve immediately. 

19 comments:

  1. Love the honey in this! Such a stunning dessert :)

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    1. Thanks! Me too, I think it adds just a touch of warmth without too much sweetness

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  2. the apples sound amazing- i love having a little bit of texture besides the so-silky-i-want-to-sleep-on-it custard and the crunchy top. and i'm asking for a torch for christmas; i have a tiny creme brulee torch that doesn't work unless you are willing to sit there bruleeing one ramekin for an hour, and i want the big guns (:

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    1. That sounds awesome! You go girl! The torch I have at home is small but enough for my needs, but the one at work is huuuuge and the flame is like as long as my hand so don't go THAT big!

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  3. Wow that sounds amazing💜 Can't wait to try to make it) I love creme brulee and my favorite was creme brulee macarons, my thumb was numb a little after making 40 of them😂 Thank you, for all delicious recipes. Love your blog!

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    1. 40?! Wow, thats a lot! I don't know if I would have the patience to brûlée 40 little macarons, so good on ya! Thanks!

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  4. As the world's most indecisive person I admire that you're secure enough in your decisions to order creme brulee when you want it and know that's what you want. This looks divine and I love the apples in it!

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    1. Haha! For me, custards trump everything so it makes deciding on dessert very easy.

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  5. Is it sad that I felt a little surge of pride that I own a blowtorch and an immersion blender. I feel like I've got your seal of approval!

    This is an amazing creme brulee, it's also one of my favourite dishes, but I've never made them! I love the way you've photographed these, you've made such a simple looking dessert and elevated to the next level. x

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    1. Haha not at all! The marks of a true culinarian right there! I use my immersion blender sooo much and I don't know how I lived without it.

      Thank you! I was actually having a tough time trying to figure out how to get multiple shots out of creme brûlée, so I photographed the process too. I don't usually have the time/light to do that but I'm so glad I did because they turned out great!

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  6. Hey, Megan! I LOVE your photos, I love crème brûlée and I love even more the fact that you've added sauteed apples at the bottom. Can't wait to try this.

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    1. Thanks! The apples really make it extra special, hey?

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  7. Gorgeous. Seriously, no words for these creme brûlées. And those little glasses?! I love it.
    Haven't been a huge custard person in the past, but have slowly warmed to them and feel like these would just tip me over into being a huge fan - especially with the sautéed apples, and honey and vanilla flavours. Definitely saving to make! <3

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    1. Haven't been a huge custard person?! Oh man, you almost lost me with those words. But knowing that you have seen the error of your ways makes it better. Come to the light, my dear, where custard is all you need.

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  8. Love your photos and recipes. Excited by the addition of apples, gona have to try it out.

    Deirdre

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  9. Where can I buy your glass jars? They're so cute!

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    1. They're Weck jars, so there's lots of suppliers but you can always buy them from the Weck site (http://weckjars.com/products.php)!

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  10. Hello! Looks beautiful!! How many egg yolks is 66 grams?

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    1. Thanks! Well, it depends on the size of your eggs, that's why there's a weight. It might be around 4 egg yolks but if you have jumbo eggs, it might be 3 1/2. I'd say 4 just to be safe, though.

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