Brandied Apple and Almond Creme Brulee

A great fall treat! I love this recipe because the apple compote not only makes your kitchen smell amazing, but it also takes up a lot or room in the ramekins, which means you get a lot more creme brulee for the same amount of effort!

Have fun with the compote; I'm sure raisins or other nuts would be delicious too!

Brandied Apple and Almond Creme Brulee

· 2 Granny Smith apples

· ¼ cup sugar

· 1 tablespoon cinnamon

· 1/8 teaspoon nutmeg

· 1/8 teaspoon cloves

· 2 tablespoons brandy

· 1/4 cup water

· 2 tablespoons butter

· 1/3 cup finally chopped almonds

· 2 cups heavy whipping cream

· 1 cup half and half

· 1 vanilla bean, split and scraped

· 1 extra-large egg

· 4 extra-large egg yolks

· 1/2 cup sugar

· 1 tabelspoon brandy

Chop apples into small chunks and place in a saucepan with ¼ cup sugar, cinnamon, nutmeg, cloves, brandy, water, and butter. Cook the mixture for about 10 minutes until apples are tender. Divide the compote into 8-9 ramekins and sprinkle with chopped almonds.

Combine creme, vanilla bean and pulp in a saucepan just until it begins to boil. Remove from heat, cover, and let it sit for 15 minutes. Remove vanilla bean.

Combine egg, egg yolks and sugar. Slowly add the cream. Add one tablespoon of brandy. Prepare some boiling water. Using a soup ladle, spoon the mixture into the ramekins. Place ramekins in a baking pan and place in the oven. Pour boiling water in the pan until it reaches about half way up the ramekin. Bake for 35 to 40 minutes. Remove ramekins from pan and let cool. Refrigerate for 4 hours or overnight.

To serve, sprinkle each ramekin with sugar and heat with a blowtorch. Enjoy!