Almond Crème Brûlée Recipe
Granny smith apple compote, salted almond shortbread, apple vanilla caramel
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Almond Crème Brûlée
Granny Smith Apple Compote
Salted Almond Shortbread
Apple Vanilla Caramel
Method
Almond Crème Brûlée
- 1
Prepare the Custard
In a saucepan over medium heat, combine the heavy cream and half of the granulated sugar. Stir until sugar is dissolved and the mixture is hot but not boiling. Remove from heat.
- 2
- 3
Bake
Preheat the oven to 325°F (160°C). Pour the custard into ramekins and place them in a baking dish filled with hot water. Bake for 30-35 minutes until set. Refrigerate for at least 2 hours.
- 4
Caramelize
Sprinkle turbinado sugar evenly over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy crust.
Granny Smith Apple Compote
- 5
Salted Almond Shortbread
- 6
Make the Dough
In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Stir in the flour, salt, chopped almonds, and vanilla extract until the dough comes together.
- 7
Bake
Preheat the oven to 350°F (175°C). Roll the dough into logs, slice, and place on a baking sheet. Bake for 12-15 minutes or until the edges are lightly golden.
Apple Vanilla Caramel
- 8
Make the Caramel
In a saucepan, heat the granulated sugar over medium heat until it melts and turns amber. Carefully add the heavy cream, vanilla extract, salt, and apple juice. Stir until smooth and let cool.
