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Granny Smith apple creme brulee


  • Put the apples, butter, 50 gm sugar and the pouring cream in a medium pan. Gently cook until the apples are soft. Then puree in a blender and refrigerate for a couple of hours. 
  • While the apples are cooling, reduce 250 ml apple juice by half over medium heat. 
  • At the same time, gently simmer the thickened cream, milk and vanilla bean in a heavy-bottomed pot for about 25-30 mins. 
  • Whisk the egg yolks in a large bowl. Add 75 gm sugar and whisk well. Then add the remaining apple juice with the reduction. Whisk until well combined. 
  • Preheat oven to 110°C fan forced (130°C normal). 
  • Spoon the apple puree into the base of 8-10 soufflé dishes (or any small ovenproof dishes) that have been placed in 1-2 large baking trays lined with kitchen paper towels. 
  • Gradually add the custard to the egg mixture and continually whisk. Then strain and gently pour over the pureed apple right up to the brim of the dishes. 
  • Carefully pour boiling water into the tray to about halfway up the dishes. Cook in the oven for about 1-1½ hours, uncovered. Then gently shake the dishes towards the end to check if ready. (They should be reasonably firm, but still have a bit of a wobble.) Don’t allow the Brulee to rise! If they are puffing up, turn the oven temp. down. When ready, remove and set aside to cool.
  • Spoon a thin layer of sugar on top of each Brulee and gently heat with a blow torch until golden brown all over. Let it cool for a second and then top with another thin layer of sugar and torch again. 
  • nb.  Canned apple puree can be used, if you like. 
  • Emma Mackay – Australian pastry chef


  • 3 Granny Smith apples, peeled, cored & diced
  • 30 gm unsalted butter
  • caster sugar
  • 50 ml pouring cream
  • 300 ml organic apple juice
  • 375 ml thickened cream
  • 125 ml milk
  • 1 vanilla bean, split in half lengthways
  • 9 egg yolks

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm