Vanilla Creme Brulee "to Share" Recipe

Preheat and prep

Preheat oven to 325°F (160°C). Place six 6-oz (or four large) ramekins in a deep roasting pan. Bring a kettle of water to near-boil for a water bath.

Infuse cream

Split the vanilla bean lengthwise and scrape seeds into a medium saucepan (or add 2 tsp vanilla extract later). Add the pod and pour in 2 cups heavy cream and 1 cup whole milk. Add 1 tablespoon granulated sugar. Warm gently over medium heat until just steaming and small bubbles appear at the edge (do not boil). Remove from heat, cover, and let steep 15 minutes to infuse vanilla.

Make custard

In a heatproof bowl, whisk 6 egg yolks with 1 cup granulated sugar and 1 teaspoon fine sea salt until pale and slightly thickened. Slowly temper the hot cream into the yolks: drip in about 1/3 of the warm cream while whisking constantly, then slowly pour the rest while whisking to combine. If you used a vanilla pod, remove and discard the pod pieces.

Bake in a water bath

Strain the custard through a fine-mesh sieve into a large measuring cup to remove any coagulated bits. Divide the custard evenly among the ramekins. Pour hot water into the roasting pan until it comes halfway up the sides of the ramekins. Carefully transfer to the oven and bake 30–40 minutes, until the custard is mostly set but still slightly wobbly in the center (center jiggle only).

Cool

Remove ramekins from water bath and cool to room temperature on a rack. Cover tightly with plastic wrap and refrigerate at least 4 hours, preferably overnight, to fully set.

Prepare apples

While the custards cool (or up to 1 hour before serving), peel, core and slice 4 apples into 1/4-inch slices. Toss slices with 1 tablespoon lemon juice to prevent browning.

Cook apples

In a large skillet over medium heat, melt 3 tablespoons unsalted butter. Add the apple slices and cook, stirring occasionally, until they begin to soften, about 6–8 minutes.

Caramelise

Push apples to the side of the pan and add 1 cup light brown sugar. Allow sugar to melt 1–2 minutes, then stir into the apples. Add 1 teaspoon ground cinnamon and 1/4 teaspoon sea salt. Continue cooking 3–5 minutes until apples are tender and glossy.

Thicken glaze

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the apples and cook 1 minute until sauce thickens and clings to the apples. Remove from heat and let cool to warm (not hot) before serving so it doesn't melt the brûlée sugar topping or ice cream immediately.

Optional crumble

If using shortbread or oat crumble, fold 1 cup of the crumble into the warm apples for texture, or reserve to sprinkle at plating.

Mix base

In a bowl, whisk 1 cup whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt until sugar dissolves completely.

Chill and churn or freeze

For an ice-cream-machine method: chill mixture thoroughly, then churn according to manufacturer instructions until soft-set and freeze 2–3 hours to firm up. For no-churn/quick method: pour mixture into a shallow, freezer-safe container and freeze, stirring vigorously every 30 minutes for 2–3 hours to break up crystals until scoopable. For best texture, prepare at least 4 hours ahead or the night before.

Caramelise sugar topping

When ready to serve, remove chilled ramekins from refrigerator and pat surfaces dry. Sprinkle an even, thin layer (about 1–1.5 teaspoons) of granulated sugar over each custard surface. Using a kitchen torch, caramelise the sugar until it forms an amber, glassy crust. If you don't have a torch, place ramekins under a very hot broiler 2–4 minutes, watching closely to avoid burning.

Assemble to share

Place the brûléed ramekins on a large shallow serving plate or platter. Spoon the warm caramelised apples into the center or alongside the ramekins so guests can share. Add generous scoops of cinnamon ice cream on the platter or serve one scoop per person. Sprinkle the optional shortbread/oat crumble around the apples and custard for crunch and garnish with mint leaves.

Serve

Break the caramelised sugar with a spoon to expose the silky custard beneath, spoon some custard onto plates with apples, ice cream and crumble. Serve immediately so the contrast between cold ice cream, warm apples and crisp sugar is enjoyed.