Honey and Vanilla Bean Crème Brûlée with Sautéed Apples – Astor Apiaries

Honey and Vanilla Bean Crème Brûlée with Sautéed Apples

This recipe comes from www.hintofvanillablog.com, visit their website for more.

Honey and Vanilla Crème Brûlée with Sautéed Apples

Contrary to popular belief, crème brûlée a simple and elegant dessert that can easily be made ahead! Add a twist to the traditional recipe by including apples and our Astor Apiaries honey, and we're sure you'll always want to indulge on this creamy dessert.


Sautéed Apples

  • 475 g (4 large) Granny Smith apples, peeled, cored, and cut into 1/4 inch dice
  • 3 cinnamon sticks
  • 10 whole cloves
  • 1 vanilla bean
  • 50 g brown sugar
  • 20 g water

Honey and Vanilla Crème Brûlée 

  • 230 g heavy cream
  • 100 g whole milk
  • 50 g Astor Apiaries New York City Raw Honey
  • 66 g egg yolks
  • 4 g vanilla paste or 1 vanilla bean
  • Granulated sugar
  • For the apples, combine all the ingredients in a saucepan and cook over medium-low heat for 30 minutes, until the apples are evenly cooked, but not mushy. Remove from heat, remove the whole spices, and cool completely.
  • For the crème brûlée, combine the cream, milk, honey, and egg yolks in a pitcher and use an immersion blender to purée until smooth (or use a blender). Add the vanilla paste or seeds from the vanilla bean and blend until incorporated. Let the mixture sit for 10 minutes to let any bubbles rise to the surface. Skim off any foam or bubbles.
  • Preheat the oven to 200 F. Prepare 4 glasses or ramekins. Spoon the sautéed apples into the glasses or ramekins about 1/3rd the way up. Gently press them down to compact them a little bit. Gently pour the crème brûlée into the glasses or ramekins. Transfer the glasses or ramekins to a high sided baking pan or casserole dish. Pour hot water into the dish until it comes halfway up the sides of the glasses or ramekins. 
  • Bake for 1 to 1 1/2 hours, until the custard has a slight jiggle in the center. Remove from the oven, remove from the water bath, and cool to room temperature. Refrigerate until completely cool.
  • When ready, sprinkle a small amount of sugar onto the top of the crème brûlée and use a handheld torch to caramelize it. Serve immediately. 

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