Apple Cinnamon Creme Brulee
A fall spin on a sweet classic! This apple pie-inspired creme brulee is the perfect thing to serve at Thanksgiving, or at an autumn dinner party.
1 cup 35% cream
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon cardamom
6 large egg yolks
1 cup sugar, divided
12 thin slices of apple
Infusion- 3 cups cannabis-infused cream
1. Preheat oven to 325F
2. In a large bowl, whisk together 1/2 cup sugar with the egg yolks until the sugar is fully dissolved and the mixture has lightened in colour.
3. In a medium sized saucepan over medium heat, stir together the cream, vanilla and spices. Warm until the cream just starts to move. Remove from the heat immediately.
4. Ladle out a small amount of the cream into the egg mixture, whisking well. Add another ladle of cream to the mixture, continuously whisking so the eggs don’t scramble. Repeat this step once more, to ensure the yolks are properly tempered. Pour the mixture into the pot with cream, whisking as you pour.
5. Turn the heat back onto low, and stir the mixture until it begins to thicken- about 3 minutes.
6. Pour the cream mixture into 6 ramekins, and carefully place the ramekins into the center of a deep-sided baking dish or roasting pan. Fill the pan with boiling water, until it reaches halfway up the height of the ramekins. Carefully place the pan into the center of the oven, and bake for 40 minutes, until the tops are set but still slightly jiggly. Allow to cool for 20 minutes.
7. Transfer the baked custards to the fridge, and refrigerate at least an hour, up to three days.
8. When ready to serve, lay the apple slices onto the top of the custards. Sprinkle the remaining 1/2 cup sugar evenly over top, and torch until the sugar has melted. Allow the creme brulees to sit at least 5 minutes before serving.