3 Enticing Creme Brûlées

These creme brûlées were outstanding. I can't even accurately explain how delicious these were. Please be patient as I finish writing out the recipe for these 3. First: S'mores, Second: Blackberry White Chocolate, Third: Caramel Apple.

My husband is now begging for me to make more. A special one, just for him. Spiced Pumpkin is on his mind apparently. It's heading into the direction of Fall, so I'm trying to stick to the theme of that for a while, it's my favorite time of the year anyhow. All this baking is making me think of Halloween party food ideas; ignore that, there will be a post about that closer to October. Let's get started in what you'll need.

Caramel Apple - Ingredients:

• 2 Fuji Apples, sliced thinly, if possible.
• My go to recipe for homemade caramel here or buy caramel from the store. Add very little or it will be watery! Just a light drizzle will go far.
• 1/4 cup Sugar
• 1/4 cup Brown Sugar
• 1/2 teaspoon Cinnamon
• 2 cups Heavy Cream
• 5 Egg Yolks
• 1/2 teapsoon Vanilla Extract or use Vanilla Bean.  
• (If you use Vanilla bean, you will need to cook it in your heavy creamer longer, let it sit and then strain the pieces out. It will give it a far better burst of flavor though. Just a thought, if you can find it.)

NEEDS:

• Pastry Torch or an oven with a Broiler.
• Ramkeins
• Strainer (this is optional, I just strained it before adding to the ramekins for a smoother finish)

This makes about 4-6 servings. I did not make that many but you can save the rest in the refrigerator for up to 2 days at least. Though, making them immediately is what I'd advise.

Preheat the oven to 325° 

In a pot, you'll need to bring water to a boil. Keep it boiling.

Place the sliced apples (wrap in paper towel until fully dry) then add them to the bottom of the ramekin, drizzle with caramel and set aside. In a sauce pan, combine the sugar and brown sugar, along with the cinnamon; stir in the heavy cream. Stir constantly. You will bring this to a boil. Once it boils, you'll need to remove it from the heat, add a bit of it to the egg yolks, slowly or you will end up cooking the eggs. After adding a small amount to the eggs, pour the eggs into the sauce pan, place back on the stove, stir while adding the vanilla or vanilla bean.

Pour into the ramekins that have the apples in them.  Put ramekins into a slightly deep pan and place in oven; pour boiling water into pan, about half way up the ramekin. Make sure to not fill it too high. Let it cook in the oven for about 25-30 minutes. The creme brûlée will still be jiggly but should be holding together. Place on a cooling rack and let cool for 10 minutes - then after cooling, lightly wrap in foil and  place in the refrigerator. Let cool for 3 hours or overnight. (I let them cool overnight) Done? Take out, place sugar on top and use your pastry torch to brûlée the top. DO NOT TOUCH, it will be hot. Let it cool, and try not to burn it, as a burnt sugar isn't all that tasty. If made in the oven broil until sugar is a light toasted brown.


Blueberry White Chocolate - Ingredients:

• Fresh Blackberries - you can use frozen but I wouldn't recommend it.
• 4 cups Heavy Cream
• 1/2 cup Sugar
• 1/2 teaspoon Vanilla Extract
• 5 Egg Yolks
• 1/2 teaspoon Cardamom Spice
• White Chocolate Chips

NEEDS:

• Pastry Torch or Broiler
• Strainer (optional, only for a smoother finish)
• Ramekins  

Boil a pot of water, and keep it boiled until the end.


Preheat oven on 325°

Wash blackberries and wrap them inside a paper towel until dry. Make sure they're dry or if will cause the creme to split and not hold together. You do not want this or the watery taste it will have. Once dry, place them in the bottom of the ramekin along with your desired amount of white chocolate chips. Set aside.

Bring the cream and vanilla extract to a boil; stir constantly. Now, add the cardamom and remove from heat. Mix up the egg yolks with the 1/2 cup sugar, whisk until slightly pale; add a little bit of the cream at a time, not too much or you will end up cooking the egg. Add everything back to pot, strain and add to ramekins, place in a slightly deep pan - add the boiling water half way up the ramekins. Cook for 25-30 minutes, creme will be a bit jiggly. Place on cooling rack for 10 minutes, once cool lightly wrap in foil and place in refrigerator for 3 hours or overnight. Add sugar, torch with pastry torch or broiler. Let sugar topping cool, and enjoy!

Makes about 4-6 servings. Great for a party!


S'mores: I got my recipe and inspiration from her for this one. I did NOT add as much chocolate and tweaked a few things but mine ended up tasting a bit more like a s'mores brownie. It was still delicious and I changed quite a few things but her recipe is still amazing and worth a look at S'mores Creme Brûlée.

FOR Passion Fruit Creme Brulee:
I made this but I did not ensure it was fully dry and the creme did not settle and broke apart. Do everything the same as the blackberry, except the cardamon. Though, you can add whatever spice you'd like to kick it up a notch. Just make sure to wrap in paper towel to ensure it is full dry, and has no excess water. Cut into thin slices, place at bottom of ramekin, follow everything else, and enjoy!