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Baked Apple Crème Brûlée

Baked Apples

8 5 oz. Apples (Fuji or Granny Smith, medium small)


1. Cut off the top about 1/3rd way down
2. Use a melon scoop to remove the core and about 1/2 of the flesh from the center
3. Invert the apples (open side down) in a baking dish
4. Bake at 350 degrees for approximately 15 minutes, till fork tender
5. Cool Completely

Crème Brûlée

6 egg yolks
2 cups heavy cream
1/2 cup sugar
2 Tbl vanilla extract


1. Combine all ingredients well
2. Warm on stove top to 140 degrees
3. Place in a deep baking dish (about 4x4x4)
4. Place dish in a warm water bath, make sure water is half way up the dish
5. Bake at 300 degrees for 35 minutes, till set
6. Cool Completely

Baked Apple Crème Brûlée

1. Spoon about 2 table spoons of brûlée into each apple
2. Sprinkle each apple with 1 tea spoon of sugar
3. Using a blow torch, caramelize the top of each apple
4. Repeat the sugar and torch 2 to 3 times till desired crunch is reached

Serve with:

Kunde Family Winery Sweet Leslie