This is something I tasted a while ago and it was to die for. So…I decided to try to make my own version of it. It turned out pretty good and yes, I’m so gonna serve it as a dessert on Christmas!

Ingredients (for 10 small cups):

Apple-mix-thingy

2 apples

4 cinnamon sticks

1 tea spoon of cinnamon powder

5 table spoons of sugar

Creme Brulee

6 egg yolks

2 cups of double cream (5dl)

1/2 cup of milk (1dl)

2 table spoon of organic vanilla powder (If you use vanilla beams, you’ll need 2 of them. Split them and scoop the core carefully)

1 cup of sugar (1,5dl)

1 cinnamon stick (if you want)

1 vanilla beam (if you want)

(granulated sugar on the top)

Are you sure you have everything? Yes? Okay, then. Let’s start!

1. Peel and chop the apples on to a small pieces.

2. Put the apples with everything else mentioned on the apple-mix-thingy ingredients on a small pan and let it boil nice and easily about 10 minutes. Watch it! You don’t want to burn the apple-mix. You just want the apples to get soft and sweet. I use gas stove whilst cooking, so if you’re using an electric stove you might need a bit less or more time with your stove.

3. Put the pan aside and let the apple-mix rest.

4. Separate egg yolks from the whites.

5. Put the yolks to the bowl along with the sugar and the vanilla powder. Whip them together so that it will become a hard foam. You might want to use a mixer. When the foam is ready, put it aside.

6. Warm the milk and the double cream in a pot to the boiling point. If you want, you can add 1 cinnamon stick or/and one splitter vanilla bean in it. DO NOT let it boil more than a couple of bubbles so you know it’s ready.

7. Take the pan aside, remove the cinnamon stick and the vanilla beam if you used them.

8. Pour the cream-milk-mix to the yolk foam and mix them carefully (but well) together.

9. Pour the mixture to the small oven cups. Add a tea spoonful of apple-mix in the mixture. Bake them in the 205 F (95 C) for 1,5 hour. NOTE! The time might change in different ovens. Creme Brûlées are ready when they are light yellow and still a bit loose. This is the tricky part. If they’re too loose, they will not solidify. If they’re too hard, they’re like small apple omelets. Deep sigh. I usually shake the cups carefully  after 1 hour and 15 minutes and if the brûlée seems too loose, I let it be for a while longer than that remaining 15 minutes.

10. When you think the brûlées are ready take them out of the oven and let them cool a bit. If you’re not in a hurry, the brûlées tastes the best after resting in a refrigerator over night (trust me on this!).

11. Sprinkle some granulated sugar on the cups and burn the sugar golden-brown with a small gas burner (if you don’t have one and you have a grill element in your oven, you can also burn the sugar under it…it does not come as easily but it will do 🙂 ).

Good luck and enjoy!