Prepare restaurant level desserts by making home-made creme brulee, flavored with apples and cinnamon from Musselman’s Apple Butter.
Preheat oven to 325°F.
Whisk together the egg yolks, granulated sugar, and apple butter. Set aside
Heat the heavy cream over medium heat until it starts to get bubbles along the edges.
Slowly pour about ¼ of the cream into the egg mixture while whisking constantly. Then, slowly pour in the rest of the cream while whisking constantly, until combined.
Strain the custard through a fine-mesh sieve, a strainer or cheesecloth.
Place 4-6 ramekins into a roasting pan and divide the custard into the ramekins. Carefully pour enough hot water into the roasting pan until it comes halfway up the sides of the ramekins.
Bake for 40-45 minutes, until the creme brulee, is set but still trembles in the center.
Place the creme brulee in the fridge to cool for 2 hours (or up to 3 days, covered).
Before serving, remove from the fridge and sprinkle each creme brulee with 1 teaspoon of granulated sugar. Caramelize the sugar with a kitchen torch slowly moving it back and forth about 3-4 inches above the sugar.
If you do not have a kitchen torch, caramelize the sugar under the broiler for 2-3 minutes, watching carefully so that it doesn’t burn.