DESSERTS: Here is another version of the classic creme brulee that you might like to try out.

CRÈME BRULE WITH APPLE AND PEAR COMPOTE

 

 

 

fruit compote:

    1 large delicious apple + 1 large Bartlett pear

    ¼ cup maple syrup                                     

    ½ tsp. pumpkin pie spice

3 tbsp. Calvados liqueur                                                         

Crème Brule:

    7 large egg yolks                                         

    2 ½ cups whipping cream

    1 tsp. vanilla extract                                    

    1/2 cup sugar

¼ cup sugar for caramelizing

 

 

 

 

Peel, core and slice apples and pear into small pieces.  Melt butter in skillet over medium heat and add fruits, maple syrup and spice. Stir well and cook until liquid evaporates and fruits turn sticky and golden. Remove from heat. Stir in 1 tbsp. Calvados liqueur, scraping up any brown bits at bottom of skillet and mix it well with the fruits. Divide fruit mixture among 8 ramekins. 

 

Preheat oven to 325 degrees F.

 

In a large bowl, beat egg yolks until smooth. Scald cream until very hot, add granulated sugar and stir to dissolve. Pour ½ cup cream mixture into egg yolks and mix well. Whisk in 2 tbsp. Calvados and vanilla extract. Ladle egg and cream mixture carefully into ramekins and transfer filled ramekins to a large baking pan. Pour in enough boiling water to come half-way up sides of ramekins.

 

Bake for 40 minutes or until centres still jiggle. Remove from water bath and let sit until cool enough to refrigerate.  Cover with plastic wrap and refrigerate 4 hours or overnight.

 

To serve, sprinkle 2 tsp sugar over custard in each ramekin. Use cook’s torch to melt sugar and brown it. Serve hot.