Apple Crème Brûlée

PREPARING

1. The Apples: Slice off the top part of the apples. Hollow out the centre (removing the seeds and some pulp) to create a “bowl” out of the fruit—be careful not to pierce through the bottom!
2. Place the hollowed apples in the microwave for 60–90 seconds. They should become warm and soften slightly but still hold their shape.
3. The Cream (Step 1): Pour the cream into a saucepan, add vanilla, cinnamon, and nutmeg. Heat over medium heat until the mixture is hot (starts steaming), but do not let it come to a boil.
4. The Cream (Step 2): In a separate bowl, whisk the egg yolks with the sugar (40 g). While whisking continuously, slowly pour the hot cream into the yolks.
5. Thickening: Pour the entire mixture back into the saucepan. Heat over very low heat, stirring constantly with a silicone spatula (scraping the bottom). The mixture must thicken to the consistency of custard (approx. 4–6 minutes). Note: Do not boil, or the eggs will scramble!
6. Filling: Pour the thick, hot cream into the prepared apples, filling them almost to the brim. Wait 2 minutes for the surface of the cream to level out and cool slightly (forming a thin skin).
7. Caramelisation: Sprinkle an even, thin layer of sugar over the top of the cream. Use a kitchen torch in circular motions until the sugar turns into a hard, brown crust. Serve immediately while the apple is warm and the caramel is crunchy.