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Green Apple Creme Brulee


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  • 6 Granny Smith apples
  • lemon slices
  • 1 cup whipping cream, scalded
  • 4 egg yolks
  • ½ tsp vanilla
  • 2 T sugar
  • pinch salt
  • Zest of 1 orange
  • Granulated sugar


Servings 6


Step 1

Trim bottoms of apples to stand upright; slice off top quarters. Scoop out apples, leaving shells ¼ inch thick. Rub inside shells with lemon slice to prevent browning. Arrange in baking pan. In large bowl over hot water, beat cream with eggs, vanilla, sugar and salt for 3 minutes or until thickened. Stir in orange zest; pour into apple shells. Bake in 300 oven for 20-25 minutes or until top is firm (custard firms when refrigerated). Let cool to room temperature. Chill for at least 4 hours or overnight.

Sprinkle fine coating of sugar over custard tops. Broil until sugar is evenly caramelized. Chill again until caramel is cool and set.

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