Baked Apples with vegan Creme Brulée
Smooth and creamy vanilla custard, with a crisp and tasty caramelized sugar crust in warm cinnamon baked apples. Baked Apples with vegan Creme Brulée is a decadent treat that will wow your guests and easy enough to make it will wow you.
Another recipe that we used with great success in our catering company is Baked Apples Creme Brulée, now we make it vegan with the vegan vanilla custard in the last post.
It is very simple and a joy to eat! While I have had guests ask which way to eat it, its wow factor has some folks wonder where to begin. A spoon and with joy is the best place. The dish is a creme brulée in a baked apple, so like many stuffed dishes, you just tackle it how you think best.
While shopping for your apples, please select ones that are shaped as close to perfect as you can. You will be slicing a small area on the bottom so they sit flat and stable, you will be creating a flat part on the top for caramelized sugar, you will be creating a vessel on the inside for custard so size and shape of apples is key.
What variety of apples, for your baked apples creme brulée, is up to your taste. Think apple pie when you buy your apples, as the flavour is very similar and I know each person has their own favourite apple variety and everyone is right!
To make this, we need to start with the vegan vanilla custard. It needs a chance to set and cool, warm apples and warm custard will be weird, so temperatures at serving time are important to observe.
Technique is simple, cut a crown off the top and begin scooping out the insides of the apple like you would for a pumpkin. I used a melon baller to get the perfect effect and not have to dig around in the apple. Be sure that you get all of the core pieces out of the apple before you bake it. Baked apples creme brulée is much better with the custard area of the apple looking pretty and properly proportioned, so every bite has custard and warm apples in it.
The cheese cloth step is rather important. I haven’t found a good substitute for cheesecloth in this recipe, so I am not sure what to suggest if you don’t have it or can’t find it.
Baked apples creme brulée, can be kept in the fridge and eaten as left overs. With our catering company, we had made extra for ourselves and eaten them later. The best way is to save the apples and custard separate and bring the apples up to warm serving temperature, then drop in the custard and top with sugar and torch it. However, we have also eaten the apples cold, with cold custard and just added sugar and torched it as well. It doesn’t have the warm apple pie feeling that it does when you have warm apples, but when we catered, we had less time for making sure our own food was brilliant, as we focused on the customers experience being exceptional.
Baked Apples with Vegan Creme Brulée
- sauce pan
- measuring spoons
- measuring cups
- melon baller
- paring knife
- kitchen torch
- 3 large apple, I like sweet
- 3 tbsp. coconut sugar
- ⅛ tsp cinnamon
- 3 cups water for bain marie
- 1 tbsp. cane sugar, for topping
- Vegan Vanilla Custard see our recipe, but please add
- ½ large vanilla bean split long, scraped out
- ½ tsp xanthan gum, add both to coconut milk stage
Make Vegan Vanilla Custard
- Make Vegan Vanilla Custard with vanilla bean & xanthan gum blended in at coconut milk step. It will not get any thicker while cooking but will set up thicker.Place in a fridge safe container, cover with plastic wrap or parchment to prevent skin forming and allow to set up.
- Preheat oven to 325 FWash and cut a 30 degree slice into the top of the apple and make a lid. It is exactly like preparing a pumpkin to carve, same type of cut.
- Remove apple stems and cores to make a 2" opening, with a melon baller, scoop out insides to make a space for custard. DO NOT REMOVE BOTTOM.
- Make sugar blend of coconut sugar and spices. Add 1 Tbsp to each apple core, spread around the inside to coat evenly.
- Wrap each apple individually with cheesecloth, twisting to seal the top and folding over so it does not open.
- Pack in an oven safe baking dish, tightly. Add water and pour into dish and bake @ 325 for 25-35 minutes, until apples just soft. Remove from pan and cool. Unwrap apples and pour any extra liquid out just before you serve.
Finish and serve:
- When serving apples, spoon custard into apple cups, making top level.
- Add granulated sugar to top and cook with kitchen torch to caramelize sugar crust. Serve with spoon.