Apple Cide Crème Brulée Recipe

Time3h

Serves6

cinnamon oat tuile, vanilla bean ice cream

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Ingredients

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1
Prepare the Cream Mixture
In a saucepan, combine heavy cream, milk, apple cider, and the seeds from the vanilla bean. Heat over medium heat until just simmering. Remove from heat and let steep for 15 minutes.
2
Mix the Egg Yolks
In a mixing bowl, whisk together the egg yolks and granulated sugar until light and fluffy.
3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Strain the mixture through a fine mesh sieve to remove any solid particles.
4
Bake the Crème Brulée
Preheat the oven to 325°F (163°C). Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 40-45 minutes, or until set but slightly jiggly in the center.
5
Cool and Caramelize
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours. Before serving, sprinkle brown sugar evenly on top and use a kitchen torch to caramelize the sugar until golden and crispy.