Back to Top
Image Mask

Spiced Apple Creme Brulee

Prepare restaurant level desserts by making home-made creme brulee, flavored with apples and cinnamon from Musselman’s Apple Butter.

  • Prep Time Icon
    Prep Time
  • Cook Time Icon
    Cook Time
  • Cook Time Icon
    Chill/Freeze Time
  • Total Time Icon
    Total Time
  • Servings Icon
  • Difficulty Icon


  • 2 cups heavy cream
  • 5 egg yolks
  • cup sugar
  • cup MUSSELMAN’S® Apple Butter
  • 6 teaspoons sugar, for topping
  • boiling water


  1. Step 1
    Preheat oven to 325°F.

  2. Step 2
    Whisk together the egg yolks, granulated sugar, and apple butter. Set aside

  3. Step 3
    Heat the heavy cream over medium heat until it starts to get bubbles along the edges.

  4. Step 4
    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.

  5. Step 5
    Strain the custard through a fine-mesh sieve, a strainer or cheesecloth.

  6. Step 6
    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.

  7. Step 7
    Bake for 40-45 minutes, until the creme brulee, is set but still trembles in the center.

  8. Step 8
    Place the creme brulee in the fridge to cool for 2 hours (or up to 3 days, covered).

  9. Step 9
    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.

What others are saying about this recipe

No reviews yet. Leave one now.

Rate and Review