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Crème brulée alle mele

Creamy and very easy to prepare

by Ada Parisi
5 min read
Creme brulee alle mele

Today I leave you the recipe of apple crème brulee. A spoon dessert that is very easy to prepare, light and velvety but with a crunchy crust of caramelized sugar. A perfect dessert for Christmas menus. Among other things, It is a gluten-free dessert. You don't want to prepare it by looking at the VIDEO RECIPE STEP BY STEP on my YouTube channel? Just like the CREME BRULEE original, this too It is egg-based, cream and sugar and has a delicious caramelized crust. But Inside I added some apple puree cooked with spices and Marsala. Exactly as I did in the very good PUMPKIN CRÈME BRULEE, in which I added Delica pumpkin puree and then put everything inside a tart. A must-try recipe, If you have not already done.

This is a very different flavoring process from the, For example,, of CREME BRULEE MANDARIN, prepared with the pungent zest of mandarins and rich in fragrance. In this case, instead, The taste is really similar to that of cooked apples: spicy, delicate and slightly acidic. A sweet apple cream that you could also accompany as it is with savory pork dishes. What, For example,, the PAN-FRIED PORK LOIN WITH APPLE PUREE.

I I boiled the apples in a little water with cinnamon, cardamom and star anise. Almost at the end of cooking I added some Marsala. Obviously, The apple crème brulee should be cooked in a double boiler in the oven. Simply place the ceramic bowls inside a larger baking dish and fill it with water until the liquid reaches half the height of the bowls. You can use the apples of your choice, But I advise you to avoid green apples because they would give the dessert an excessively acidic and tannic taste.

If you love to dare, You can also try the savory variant of the CRÈME BRULEE WITH PECORINO CHEESE, serving it with a jam: Cheese and jam go very well and this is a way to’ to bring them to the table. And now I wish you good day!

Creme brulee alle mele

CRÈME BRULEE WITH APPLES

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 3 voted )

Ingredients

255 milliliters of fresh liquid cream

30 ml whole milk

3 apples

3 egg yolks

100 grams of sugar

a pinch of salt

cinnamon

a clove

cardamom

50 millilitres of Marsala

Caster sugar

Procedure

Apple crème brulee

The preparation of apple crème brulee is really simple, as you see in VIDEO RECIPE STEP BY STEP. First you have to peel the apples, Remove the seeds and core and slice them. Put the apples in a saucepan with a little water, a small piece of cinnamon, a cardamom berry and a piece of star anise. Cook for 10 minutes, then add 30 millilitres of Marsala and continue cooking for another 10 minutes. Drain the apples and leave them in a colander with a weight on top so that they lose as much water as possible.

Alternatively, You can steam or microwave them, but in this case you won't be able to flavor them. Once drained, Blend them. Preheat the oven to 170 degrees static.

Put the egg yolks with the sugar in a bowl and beat with a whisk until frothy. Stir in the apple puree, a pinch of salt, cinnamon to taste and mix well. Heat the whole milk in a saucepan together with the cream: When they are hot (but not boiling) drizzle over the egg and apple puree mixture. Add, If you want, another tablespoon of Marsala the liqueur.

Pour the mixture (it will be liquid, is normal) in the casseroles and place the bowls in a large baking dish. Fill the pan halfway up with water. Bake in the oven at 170 degrees for about 45 minutes or until the cream has firmed up (resting a finger in the center of the dessert must resist but still be soft).

Crème brulee is served cold, Then leave the bowls in the fridge to firm up for at least 3 hours. Before serving the cake, Sprinkle the surface with granulated sugar and flame it with the cannellino until the sugar has caramelized, forming a thin, crispy slab. Serve immediately. You can't caramelize the desserts and then put them in the fridge to serve later, Because with moisture, the sugar crust melts, remember this. Bon appétit!

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