Apple Pie Creme Brûlée with Apple Spice Pie Crust Cookies Recipe
Apple Pie Crème Brûlée with Apple Spice Pie Crust Cookies. Move over pie, this is your new go-to holiday dessert. So easy and delicious!
Equipment
- Equipment:
- 6-8 Ramekins ( either 6 or 4 ounces in size)
- 1 High sided baking pan
- 1 Deep saucepan
- 1 whisk
- 1 Food Scale
- 1 Ladle
- 1 kitchen torch
Ingredients
- For the creme brûlée:
- 40 g granulated sugar
- 40 g brown sugar
- 2 Tablespoons maple sugar
- ¼ teaspoon kosher salt
- ½ teaspoon apple pie spice
- 1 quart heavy cream (946 ml/4 cups)
- 5 Cinnamon Apple tea bags
- 8 large egg yolks
- 180 g apple pie jam
- 12 teaspoons sugar can use granulated, Demerara, or coarse raw sugar
- For the pie crust cookies:
- Leftover Pie crust (or small batch pie crust, see notes)
- 1 Egg
- 1 Tablespoon Water
- 2 teaspoons Apple pie spice (can also use just cinnamon)
- 2 Tablespoons Sugar
Instructions
- Make the crème brûlée
- In a large sauce pan whisk together the sugar, brown sugar, maple sugar, salt and apple pie spice. Pour in the cream while whisking to combine everything. Place the pan on the stove over medium heat, whisking until sugars are dissolved and the cream is barely simmering.
- Turn off the heat, add the tea bags, pressing them down to make sure they will steep. Place a lid on the pan and steep for 30 minutes. Remove the tea bags after 30 minutes, gently squeezing out the cream. Whisk the egg yolks together in a large bowl. Reheat the cream on medium low.
- Heat your oven to 325 Deg F. Place six or 8 ramekins in a high sided baking pan, adding 30 grams of apple jam to each ramekin if using 6 ramekins, 22 grams each if using 8 ramekins. Set aside.
- Once the cream has heated back up turn off the heat. Slowly add the cream in a little at a time to the yolks while whisking the yolks to temper them. Keep adding cream until the yolks are well incorporated then add the yolk mixture back to the pan and whisk well.
- Divide the cream amongst the ramekins, carefully pouring over the jam. They will be very full.
- Add water to the pan about halfway up the sides of the ramekins ( I will often set the pan of ramekins in the oven then add the water so I don’t worry about spilling the water when carrying the pan to the oven because it will be heavy and a little wonky to hold)
- Bake for 40-42 minutes until the sides look more set and the middle still wobbles.
- Remove the pan from the oven and remove the ramekins immediately to a wire cooling rack.
- Let the custards cool completely to room temperature, about an hour or so then chill completely in the refrigerator, 4 hours up to overnight.
- While the custards are cooling make the pie crust cookies.
- Heat oven to 350 Deg F.
- Rollout the pie dough to ⅛” ( 3mm) thick and cut out apple shapes. Brush with egg wash then sprinkled with the apple spice sugar. Bake for 12-14 minutes until edges are starting to turn golden.
- Cool on a wire cooling rack.
- When ready to serve the custards, sprinkle two teaspoons of sugar over the top then either torch with a kitchen torch, holding the torch a few inches above the sugar moving in circles to bubble and caramelize the sugar.
- Alternately, you can caramelize the sugar with your broiler setting in your oven.
- Once the sugar is nice and caramelized, let set for 2 minutes to firm up. You can serve them now or re-chill for a few minutes before serving.
- Serve with pie crust cookies.
Notes
To make a small batch of pie crust just for the cookies:
80g all purpose flour
1 Tablespoon granulated sugar
¼ teaspoon kosher salt
4 Tablespoons butter, cold cut into cubes
4 teaspoons ice water In a small bowl whisk together the flour, sugar and salt with a fork. Add in the butter and and mix in with the fork until the whole mixture is crumbly. Add in the ice water and mix until you get a cohesive dough.
1 Tablespoon granulated sugar
¼ teaspoon kosher salt
4 Tablespoons butter, cold cut into cubes
4 teaspoons ice water In a small bowl whisk together the flour, sugar and salt with a fork. Add in the butter and and mix in with the fork until the whole mixture is crumbly. Add in the ice water and mix until you get a cohesive dough.