Spiced Apple Crème Brûlée is a luxurious and creative variation of the traditional French crème brûlée. It combines the velvety smooth texture of the classic vanilla custard with the warm, comforting flavors of apple, cinnamon, nutmeg, and subtle fall spices. This dessert delivers everything people love: a silky custard base, a crackly caramelized sugar top, and deep seasonal aromas. It feels elegant enough for special occasions yet familiar and comforting for cozy evenings at home.
Whether you’re preparing an autumn-inspired dinner, a holiday dessert, or simply want to elevate your culinary skills, this Spiced Apple Crème Brûlée is a stunning recipe that always impresses.
Ingredients
For the Custard:
- 2 cups heavy cream
- 5 large egg yolks
- 1/3 cup granulated sugar
- 1/3 cup apple butter or finely cooked apple purée
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- A pinch of ground cloves (optional)
- A pinch of salt
For the Caramelized Sugar Topping:
- 6–8 teaspoons granulated sugar
- Kitchen torch (recommended) or oven broiler
Step-by-Step Instructions
1. Preheat the oven
Heat your oven to 325°F (163°C).
2. Prepare the custard base
In a medium mixing bowl, whisk together:
- egg yolks
- granulated sugar
- apple butter
- vanilla extract
- all the spices
- salt
Mix until smooth, creamy, and slightly thickened.
3. Heat the cream
In a saucepan, heat the heavy cream over medium heat.
Warm it until the edges start to gently bubble.
Do NOT let it boil fully — it should be steaming, not boiling.
4. Temper the egg mixture
Slowly pour about one-quarter of the hot cream into the egg mixture while whisking continuously.
This prevents the eggs from curdling.
After tempering, pour the rest of the cream in gradually, whisking until the mixture is completely combined and silky.
5. Strain the mixture
For the smoothest custard, pour the mixture through a fine-mesh sieve into a clean bowl or jug.
This step removes any small bits of cooked egg and creates a perfectly creamy texture.
6. Fill the ramekins
Place 4–6 ramekins into a deep baking dish.
Divide the custard mixture evenly between them.
7. Prepare the water bath
Pour hot water into the baking dish, around the ramekins, until the water reaches halfway up the sides.
This gentle cooking method prevents the custard from cracking or curdling.
8. Bake
Place the dish in the oven and bake for 40–45 minutes, or until:
- the edges are set
- the center jiggles slightly when gently shaken
9. Cool and chill
Remove the ramekins from the water bath.
Let them cool at room temperature for about 30 minutes.
Then refrigerate for at least 2 hours — or overnight for best results.
10. Caramelize the sugar topping
Just before serving, sprinkle 1–2 teaspoons of granulated sugar evenly over each custard.
Using a kitchen torch, melt and caramelize the sugar until it forms a golden, crisp crust.
Let the top harden for about 1 minute before serving.
(If using a broiler, place ramekins on the top rack and watch very closely — sugar burns fast.)
Tips for the Perfect Crème Brûlée
- Do not rush the tempering step; slow whisking prevents scrambled eggs.
- Straining the custard makes a huge difference — it guarantees a silky bite.
- Bake low and slow; high heat can cause air bubbles or a grainy texture.
- Caramelize the sugar only before serving to keep the top crisp.
Flavor Variations
If you want to customize the recipe, try adding:
- A splash of apple cider into the cream
- Brown sugar instead of white for a deeper caramel flavor
- A few small cubes of sautéed apples at the bottom of each ramekin
- A touch of maple syrup for fall sweetness
Serving Suggestions
Your Spiced Apple Crème Brûlée pairs beautifully with:
- Thin apple slices dusted with cinnamon
- A small spoon of whipped cream
- A drizzle of caramel
- A sprinkle of toasted pecans
- A warm latte or chai tea
- A scoop of vanilla ice cream on the side
Storage
You can prepare the custard up to 48 hours in advance, keep them chilled, and caramelize the sugar right before serving.
Never torch them ahead of time—moisture will soften the caramel.