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Oct 8, 2005 10:39 PM

Some creme brulee help needed!

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Hi all! I'm going to attempt Roland Passot's Creme Brulee filled apples, and I just realized I really have no idea how to cook them! I know I'll caramalize the top, but how long should I cook the apple (filled with creme brulee at that point) so that the creme brulee gets fully cooked, but not overly so? Also, is it worth trying to serve the concoction hot? Thanks in advance!

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  1. I'll start by giving you the international chef's answer as to how long to cook them: till it's done.
    This for creme brulee is of course when there is a slight jiggle but not a watery jiggle. I am not going to pretend to be an expert but you may want to try cooking the apples a bit first and then pouring in the custard? I guess that depends on how done you want your apples but it may help to cook the brulee in a timely fashion. The apples acting as a sort of bain marie.
    I'd say you could serve them warm, but not straight from the oven. Maybe see if you can pull them out right before you start serving dinner and then caramalize the top whenever you are ready for dessert.
    Good luck and let me know how it turns out!

    1. You don't want to cook the apples. Since you will need to baked the creme brulee in the oven for 35-45 min. or so, you don't want the apples to collaps during cooking. I would serve it cold.