A perfect fall dessert with apple cider and apple brandy, this creme brulee will please!
We recently had a night out at a restaurant where they offered one of our favorite desserts, creme brulee. The combination of smooth creamy custard and the hot caramelized sugar crust on the top makes for an elegant delicious dessert. It’s one of those desserts that makes you look like an amazing cook, but the secret about creme brulee is that it is quite easy to make!
With the flavor of creme brulee freshly in our minds, we decided that maybe we should do what we do best (add booze to stuff!) and make an Apple Cider Brandy Creme Brulee!
We have been on a real fall kick the last few weeks, inspired by the colorful leaves, crisp cool days and a trip to our local apple orchard. At the orchard we had the chance to sample some of their freshly pressed ciders, wines and a huge assortment of products made from the fruits grown on the orchards.
I was talking to one of the cider pressman and he mentioned that a number of their apples were sent off to a distiller who used them to make apple brandy. All the fun apple products gave us a lot of inspiration for making some great apple based drinks and treats!
What Ingredients are Needed for the Creme Brulee?
- Egg Yolks
- Vanilla Extract
- Apple Brandy
- Heavy Cream
We wanted to make a seasonal fall creme brulee, but everything pumpkin is being overdone! So likewise we decided that we wanted to go with a little more traditional fall flavor, apple! One of the easiest ways in infuse apple flavor is to use apple cider. We used the apple cider we got at our local orchard and mixed that in with our custard base, adding a tart apple flavor to the creamy custard.
What Alcohol did we add to the Creme Brulee?
All in all, its kind of our thing to find ways to add a little boozy kick to dishes, so we decided that a worthy partner to the apple cider would be some apple brandy. We had a bottle of Cedar Ridge Apple Brandy, a brandy made from Midwestern apples and distilled in Iowa. Made from apple cider that was allowed to ferment, then distilled and aged in oak barrels like the traditional French apple brandy, Calvados.
Aging in oak gives this brandy a hint of vanilla while still having a strong apple flavor.
Fall Creme Brulee Dessert
The apple brandy brings a nice boozy edge and helps cut the richness of the custard while complimenting the crisp crunchy caramelized sugar in the bruleed top. The creamy custard is full of smooth vanilla, tart apple cider and brandy. The bruleed top adds a sweet toasted caramel flavor that nicely contrasts the cool custard, making each bite different from the last.
Our Apple Cider Brandy Creme Brulee was a nice fall dessert that would be great for making you look like a great chef!
Like this recipe? Try these below, too!
Other Boozy Creme Brulees
- Irish Coffee Creme Brulee – Baking a Moment
- Rum Creme Brulee – One Martini
- Eggnog Creme Brulee – The Cozy Apron
- Drunken Pecan Creme Caramel – Southern Fatty
- Bitter Orange Creme Brulee – Epicurious
Other Apple Cider Desserts
- Apple Cider Magic Cake – Tasting Table
- Apple Cider Snickerdoodles – Food Network
- Cider Pound Cake with Cider Glaze – Buns in My Oven
- Apple Cider Caramels – Dessert for Two
- Cider Ice Cream – Saving Room for Dessert
- 1/4 tsp salt
- 3 Tbsp sugar
- additional 2-4 Tbsp sugar
- 2/3 cup heavy cream
- 1/4 cup apple cider
- 2 Tbsp apple brandy (or bourbon)
- 4 egg yolks
- 1 tsp vanilla extract
Preheat oven to 300°.
Whisk egg yolks, sugar and salt in a medium bowl.
Heat cream in small saucepan until it just begins to simmer.
Slowly add cream to egg mixture, whisking the whole time. Stir in cider, brandy and vanilla.
Transfer mixture to a container you can pour from, and transfer to ramekins. Place ramekins in baking dish, and fill with hot water until the water is halfway up the sides of the ramekins.
Bake 40-45 minutes or until barely set in the middle. Cool.
Transfer to fridge for at least 4 hours or overnight. When ready to serve, top with 1/2-1 Tbsp sugar and brulee with a hand torch or under the broiler. Serve immediately.
HIC Ramekins, Fine White Porcelain Souffle, 3.5-Inch, 6-Ounce Capacity, Set of 6
GiBot Blow Torch Lighter Kitchen Butane Culinary Torch Chef Cooking Torch Refillable Adjustable Flame Lighter with Safety Lock for DIY, Creme, Brulee, BBQ and Baking, Butane Gas Not Included,Black
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Amount Per Serving: Calories: 148 Total Fat: 8g Saturated Fat: 4.2g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 158mg Sodium: 108mg Carbohydrates: 12.1g Fiber: 0g Sugar: 11.3g Protein: 2.1g
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