Apple Cider Crème Brûlée Recipe

Prepare the Cream Mixture

In a saucepan, combine heavy cream and apple cider. Heat over medium heat until just simmering. Remove from heat and let it cool slightly.

Mix Egg Yolks

In a mixing bowl, whisk together egg yolks and granulated sugar until pale and creamy. Slowly add the warm cream mixture while whisking continuously to prevent curdling.

Add Flavorings

Stir in vanilla extract, ground cinnamon, and a pinch of salt. Mix until well combined.

Bake

Preheat the oven to 325°F (160°C). Pour the mixture into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes or until set. Remove from the oven and let cool. Refrigerate for at least 4 hours or overnight.

Mix Dry Ingredients

In a bowl, whisk together all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.

Cream Butter and Sugars

In a separate bowl, beat together softened butter, granulated sugar, brown sugar, and molasses until smooth. Mix in the egg until well combined.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Shape and Bake Cookies

Preheat the oven to 350°F (175°C). Roll the dough into balls and place on a baking sheet. Bake for 10-12 minutes until edges are golden. Let cool on a wire rack.

Brûlée the Top

Sprinkle a thin layer of granulated sugar on top of each chilled crème brûlée. Using a kitchen torch, caramelize the sugar until golden brown.

Serve

Serve the crème brûlée with ginger molasses cookies on the side.