If you’re not in a hurry, the brûlées tastes the best after resting in a refrigerator over night (trust me on this!).ġ1. When you think the brûlées are ready take them out of the oven and let them cool a bit. 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.ġ0. If they’re too hard, they’re like small apple omelets. If they’re too loose, they will not solidify. Creme Brûlées are ready when they are light yellow and still a bit loose. NOTE! The time might change in different ovens. Bake them in the 205 F (95 C) for 1,5 hour.

Add a tea spoonful of apple-mix in the mixture. Pour the cream-milk-mix to the yolk foam and mix them carefully (but well) together.ĩ. Take the pan aside, remove the cinnamon stick and the vanilla beam if you used them.Ĩ. DO NOT let it boil more than a couple of bubbles so you know it’s ready.ħ. If you want, you can add 1 cinnamon stick or/and one splitter vanilla bean in it. Warm the milk and the double cream in a pot to the boiling point. Whip them together so that it will become a hard foam. Put the yolks to the bowl along with the sugar and the vanilla powder. Put the pan aside and let the apple-mix rest.ĥ. 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.ģ. You just want the apples to get soft and sweet. Watch it! You don’t want to burn the apple-mix.

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. Peel and chop the apples on to a small pieces.Ģ. Split them and scoop the core carefully)Īre you sure you have everything? Yes? Okay, then. It turned out pretty good and yes, I’m so gonna serve it as a dessert on Christmas!Ģ table spoon of organic vanilla powder (If you use vanilla beams, you’ll need 2 of them. So…I decided to try to make my own version of it. This is something I tasted a while ago and it was to die for.

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