The brandy and apple flavours infused into this classic crème brûlée add a beautifully warming autumnal flair.
Ingredients
For the autumn brandy crème brûlée
- 4 egg yolks
- 3 tablespoons sugar, plus extra to brûlée
- ¼ teaspoon salt
- ⅔ cup cream
- ¼ cup apple cider
- 2 tablespoons brandy
- 1 teaspoon vanilla extract
Method
For the autumn brandy crème brûlée
- Preheat the oven to 150°C (140°C fan bake). Place 4 ramekins in a roasting dish and fill the roasting dish with hot water until the water Is halfway up the sides of the ramekins.
- Beat the egg yolks, sugar and salt until light and creamy.
- the cream in a small saucepan until it just begins to simmer.
- Slowly add the cream to the egg mixture, whisking the whole time.
- Stir in the cider, brandy and vanilla.
- Transfer to a jug and divide between the prepared ramekins.
- Bake for 30 minutes or until barely set in the centre. Cool.
- Refrigerate for at least 4 hours or overnight.
- When ready to serve, top each ramekin with ½–1 tablespoon of sugar and brûlée with a hand torch or under a grill until golden.