Caramelized Apple Creme Brûlée with Fig Sauce

Caramel Apple Creme Brûlée with Fig Sauce

Category: Desserts
Serves: 8

This decadent Caramel Apple Creme Brûlée with Fig Sauce is an elegant dessert that combines the sweetness of caramelized apples with a rich, smooth custard and a luscious fig sauce to complement the flavors. Perfect for any special occasion or a luxurious finish to a meal, this dessert will undoubtedly leave a lasting impression on your guests.

Ingredients

For the Caramel Apple Creme Brûlée:

Ingredient	Quantity
Fresh liquid cream	150g
Vanilla pod	½
Eggs	4
Egg yolk	1
Granulated sugar	120g
Whole milk	450g
Fuji apples	460g
Granulated sugar (for apples)	50g
Water	100g
Granulated sugar (for caramel)	150g

For the Fig Sauce:

Ingredient	Quantity
Fresh figs	300g
Brown sugar	50g
Red wine	100g
Lemon zest	½

Instructions

Prepare the Caramel Apple Creme Brûlée Base:

Begin by preparing the base for the creme brûlée. In a saucepan, combine the milk, fresh cream, and vanilla pod, scraping the seeds into the mixture. Cut the vanilla pod into smaller pieces and add it to the pan.
Peel, core, and dice the Fuji apples into small cubes. Transfer the apple cubes into a separate saucepan, add 50g of granulated sugar, and pour in the water. Cook over medium heat for about 15 minutes, stirring occasionally, until the apples soften and start to break down.
Once the apples are tender, transfer them to an immersion blender or food processor and blend until smooth. Set aside to cool.
In a large mixing bowl, whisk together the whole eggs, egg yolk, and 120g of granulated sugar until fully combined and slightly fluffy.
Once the milk and cream mixture is warm and fragrant from the vanilla, strain it into the egg mixture, whisking constantly to avoid cooking the eggs. Continue to whisk until smooth and well combined.

Prepare the Caramel:

For the caramel, place the 150g of granulated sugar in a saucepan over medium-low heat. Stir occasionally as it melts and turns golden brown. Once it has completely melted and turned into caramel, carefully pour it into the bottom of your ramekins or molds, swirling to coat evenly. Allow the caramel to cool and harden at room temperature.

Assemble and Bake the Creme Brûlée:

Once the caramel has set, pour the prepared custard base over the hardened caramel in each mold. Ensure the custard is evenly distributed among the molds.
Place the molds in a large baking dish. Carefully pour hot water into the baking dish, about halfway up the sides of the molds, creating a water bath for even cooking.
Bake the custards in a preheated static oven at 180°C (350°F) for about 60 minutes, or until the custards are just set and have a slight wobble in the center.
After baking, remove the molds from the water bath, let them cool to room temperature, and then refrigerate for at least 3 hours before serving to allow the flavors to fully develop.

Prepare the Fig Sauce:

While the custards are chilling, prepare the fig sauce. Peel and chop the figs into small pieces, and place them into a saucepan with the brown sugar. Cook over low heat, stirring occasionally, until the sugar has dissolved and the figs soften, about 10 minutes.
Add the red wine to the saucepan and continue cooking for an additional 5 minutes, allowing the sauce to reduce slightly and become thicker.
Remove from heat and stir in the freshly grated lemon zest for a refreshing citrusy note. Blend the mixture using an immersion blender until smooth.

To Serve:

To serve, gently run a knife around the edges of each creme brûlée to loosen the custard from the mold. Place a plate over the top of each mold, and carefully flip it to release the custard onto the plate. The caramel should now be on top of the custard.
Drizzle the fig sauce over the top of each caramel apple creme brûlée, and serve immediately.

This Caramel Apple Creme Brûlée with Fig Sauce is a perfect combination of delicate, velvety custard, caramelized apples, and a tangy fig sauce. The sweet richness of the caramel pairs beautifully with the fresh fruit and w