Caramelized Apple Crème Caramel

Crème Caramel is a classic dessert, and is the French version of flan. A thin layer of caramel is added to the mold before the custard base. It’s then baked in a water bath, and once set, can be flipped over so the caramel runs over the custard. We’re serving ours with caramelized apples and kouign amann croutons.

Because the custard can be made ahead of time, it’s a lovely dessert to serve when hosting.

Caramelized Apple Crème Caramel
makes about 10 4-oz custards

shopping list —

for the custard —

• 250 ml heavy cream

• 500 ml milk

• 94 grams sugar

• 2.5 grams salt

• 4 ea whole eggs

• 2 ea egg yolks

• 1 ea vanilla bean, scraped

• 1 ea tonka bean (optional)

for the dry caramel —

• 200 grams sugar

• 30 grams water

for the caramelized apples —

• 2 apples, peeled, cored, and dice small

• 14 grams butter

• 60 grams brown sugar

• 1 tsp ground cinnamon

for the kouign amann croutons —

• kouign amann or croissants

• sugar

• lemon zest

• melted butter or neutral oil

equipment —

• heavy bottomed pot x2

• whisk

• bowl

• aluminum foil tins or tea cups

steps —

for the custard base —

1. Scald the cream, milk, sugar, salt, with the vanilla bean and tonka bean.

2. Add the whole eggs and egg yolks to a bowl and whisk together. Pour in about 1/3 of the hot cream and whisk to temper the eggs. Add the rest of the hot cream and whisk.

3. Pass the custard through a chinois and chill the custard down in an ice bath.

for the dry caramel —

1. Add the sugar to a pot over medium high heat and allow to caramelize, without stirring. Once it starts to melt and begins to caramelize, stir and allow to cook evenly until auburn in color.

2. Turn off the heat, and add the water. Whisk until smooth.

for the caramelized apples —

1. In a medium sized pot, melt the butter. Add the sugar, diced apples, and a tablespoon of water.

2. Cook over medium high heat until the sugar melts, then lower the heat to medium low. Continue cooking, stirring frequently, until the apples are tender and golden brown and the syrup has thickened. Finish with cinnamon

bake the custards —

1. Preheat the oven to 325ºF.

2. In sprayed aluminum foil tins or tea cups, add 6 grams of caramel to the bottom. Fill with 113 grams (or 4 oz) of the custard base.

3. Bake in a water bath for 25-30 minutes or until set — the custard should be set with just the slightest jiggle in the center, similar to making crème brûlèes.

for the kouign amann croutons —

1. Preheat the oven to 350ºF.

2. Cut the kouign amann or croissants into 1 inch pieces.

3. In a bowl, toss the pastry with the neutral oil or melted butter and a sprinkle of sugar. Spread them out on a sheet tray and bake for 15-20 minutes or until crispy and golden brown. While still warm, toss them in more sugar, lemon zest, and a pinch of salt.

to serve immediately —

1. Once the custards are set, pull them out of the oven and out of the water bath. Allow to set up for 10 minutes. Then run an offset spatula around the custards. Flip a dessert plate upside down and place it on the foil cup. Flip it over and gently pull the cup away from the créme caramel to allow the caramel to pour over the custard. Serve with the kouign amann croutons and caramelized apples over top. Or serve, directly in the tea cup:)

make ahead and just before serving — 

1. Once the custards are set up, pull them out of the water bath and allow to cool down at room temperature for about 20 minutes before storing them in the fridge to cool. Once completely cool, cover with plastic so they don’t form a skin — but also so condensation doesn’t drip onto the custards.

2. When ready to serve, bring the crème caramel to room temperature. Bring a pot of water to a boil. Place the foil tins or tea cups in a casserole dish and carefully pour the boiling water into the dish, until the water level is about an inch below the lip of cups — or even with the custard. Allow the crème caramel to sit in the hot water for 4-6 minutes to warm. The custard should loosen up around the edges of the cups.

3. Run an offset spatula around the custards. Flip a dessert plate upside down and place it on the foil cup. Flip it over and gently pull the cup away from the créme caramel to allow the caramel to pour over the custard. Serve with the kouign amann croutons and caramelized apples over top. Or serve, directly in the tea cup:)