Vanilla Crème Brûlée (to Share) Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Place a large kettle with water to boil for the baking water bath (you'll need enough to come halfway up the ramekins or an 8- or 9-inch baking dish).

Infuse cream

In a medium saucepan, combine heavy cream, whole milk, and the split vanilla bean with seeds scraped into the liquid. Warm over medium heat until just below simmering (steam rising, small bubbles around edges), about 5–7 minutes. Remove from heat and let steep for 15 minutes to infuse vanilla fully.

Temper eggs

In a large bowl, whisk together egg yolks, 3 tablespoons granulated sugar, and a pinch of salt until slightly paler. Slowly strain the warm cream through a fine sieve into the yolks in a thin steady stream, whisking constantly to temper and avoid scrambling the eggs. Scrape in the vanilla pod if desired, then discard the pod.

Bake custard

Divide the custard mixture into six 6-oz ramekins or one large shallow ovenproof dish for sharing. Place ramekins in a roasting pan or baking dish, then carefully pour hot water into the pan to come about halfway up the sides of the ramekins. Cover loosely with foil and bake for 30–40 minutes (for ramekins) or 35–45 minutes (for a larger dish), until the custard is set at the edges but still slightly wobbly in the center. Remove ramekins from the water bath and cool to room temperature. Chill in the refrigerator at least 3 hours or up to overnight.

Prepare apples

While custards chill (or up to 1 hour before serving), peel, core and dice apples into 1/2-inch pieces. Toss diced apples with 1 tablespoon lemon juice to prevent browning.

Cook apples

In a large skillet over medium heat, melt 3 tablespoons unsalted butter. Add the diced apples, 4 tablespoons light brown sugar, 1 teaspoon ground cinnamon and 2 teaspoons water. Cook, stirring occasionally, until apples are tender but still hold shape and the liquid has reduced to a syrupy glaze, about 8–10 minutes. Remove from heat and let cool slightly.

Make crumble topping

In a small bowl, combine 3 tablespoons all-purpose flour, 1 cup old-fashioned oats, 3 tablespoons light brown sugar (for the crumble), a pinch of salt, and 3 tablespoons cold cubed butter. Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until mixture resembles coarse crumbs. Spread the crumble on a small baking sheet and bake in a 350°F (175°C) oven for 10–12 minutes, stirring once halfway, until golden and crisp. Let cool.

Combine apple crumble

When apples are slightly cooled, fold in about two-thirds of the baked crumble so some remains for sprinkling. Keep warm or let cool depending on when you will assemble (apples are best slightly warm or room temperature when served with chilled custard and cold ice cream).

Whip cream

Chill a mixing bowl and beaters briefly in the freezer for 10 minutes (optional). In the chilled bowl, whip 2 cups cold heavy whipping cream to soft peaks.

Fold and freeze

Gently fold the whipped cream into 1 cup sweetened condensed milk, 1.5 teaspoons ground cinnamon, 1 teaspoon vanilla extract and a pinch of salt until homogeneous. Transfer mixture to a loaf pan or airtight container, smooth the surface, cover, and freeze at least 4 hours or overnight until firm.

Caramelise custard tops

When ready to serve, sprinkle an even, thin layer (about 1 tablespoon) of granulated sugar on each chilled crème brûlée surface. For a shared large dish, sprinkle 2–3 tablespoons as needed to cover evenly. Using a kitchen blowtorch, caramelise the sugar to a deep amber, moving the flame continuously to avoid burning, until the sugar is fully melted and crisp. If you don't have a torch, place ramekins under a very hot broiler 4–6 inches from heat for 2–4 minutes—watching closely to avoid scorching.

Warm apples and assemble

If apples have been chilled, gently rewarm them in a skillet for 1–2 minutes to bring to warm or room temperature. Spoon a generous mound of warm caramelised apples beside or on top of the brûlée (for a shared dish, spoon apples in the center and sprinkle the crumble over them). Scatter remaining baked crumble over the apples for texture.

Serve with cinnamon ice cream

Scoop cinnamon ice cream alongside the crème brûlée and apples (or serve small quenelles of ice cream on top of apple crumble). Optionally, dust a touch of ground cinnamon over the ice cream and serve immediately so the contrast of hot caramel, chilled custard, and cold ice cream is preserved.

Optional extra caramel flavour

For extra caramel notes, you can briefly spoon 1–2 teaspoons of warmed demerara/turbinado sugar over the apples and torch quickly to crisp, or sprinkle a little demerara on the assembled dish before serving.