Crème Brûlée in Apple Cups
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
servings
| Category: | Desserts |
| Subcategory: | Fruits |
| Source: | Ass. des Jardiniers-Maraîchers du Québec |
Recipe ingredients
- 6 firm McIntosh apples, with stems
- Lemon juice
- 1/2 cup (125 mL) whipping cream
- 1 vanilla bean
- 1/3 cup (80 mL) granulated sugar
- 4 medium egg yolks
- 2 oz. (60 g) fresh unripened goat cheese, crumbled
- 2 Tbsp. (30 mL) cane sugar
Preparation
Preheat oven to 180 °C (350 °F).
Select beautiful big McIntosh apples* and scoop out flesh, taking care not to break through the bottom or sides. Sprinkle with lemon juice to prevent discolouration.
Pour cream into the top of a double boiler. Add vanilla bean and heat until cream begins to shimmer.
In a small bowl, beat sugar and egg yolks together. Whisk into cream for 5 min.
Place apples in a baking pan. Fill apples 3/4 full with custard mixture and top with cheese. Bake 15 min. Cool in the refrigerator.
Before serving, sprinkle each apple with 1 tsp. (5 mL) cane sugar and brown under the broiler.
Suggestion
*Chef Mario's TipUse scooped out flesh to make applesauce that you can keep in the fridge for future use. If the apples are going to be cooked right away, sprinkle with lemon juice to prevent discolouration and store them in the fridge. To make applesauce, cook apples with a little water and a bit of sugar or maple syrup in a pan until they slightly softened. Quick and easy!
This recipe is taken from Menu, Plaisirs maraîchers, the magazine put out by the Quebec Produce Growers Association and produced by Upperkut . Photographs by Benoît Levac .
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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