Oct. 15, 2026

Autumn Glory Apple Crème Brûlée

Yield: 4 servings

This apple crème brûlée combines Autumn Glory® apples, warm apple-pie spices, and smooth vanilla-bean custard with a crackly caramelized sugar topping. Diced apples, brown sugar, cinnamon, nutmeg, and cloves create an apple pie filling that complements the creamy custard. Made without eggs and with the option to use dairy-free cream and soy milk, this recipe offers a delicious twist on classic crème brûlée for holiday gatherings, dinner parties, or a sweet treat at home.

Autumn Glory® apple crème brûlée brings together warm apple pie spices, creamy vanilla custard, and a crisp sugar topping.

Ingredients 

Apple Pie Filling

  • 2 Autumn Glory® apples, peeled and petite diced
  • ¼ teaspoon ground cinnamon
  • ¼  teaspoon ground nutmeg
  • ⅛ teaspoon ground clove
  • 2 tablespoons dark brown sugar
  • ¼ cup water, plus 1 teaspoon for the cornstarch slurry
  • 1 teaspoon cornstarch 

Crème Brûlée Custard

  • ½  cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 cup heavy cream, dairy-free or regular
  • 2 cups unsweetened soy milk, or regular whole milk
  • 1 teaspoon vanilla bean paste
  • ¼ cup granulated sugar, for topping

Directions 

  1. Start by making the apple filling; add the diced apples, spices, sugar, and ¼ cup water ot a medium saucepan over medium heat.
  2. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the apples are tender.
  3. Whisk together 1 teaspoon cornstarch and 1 teaspoon water to make a slurry.
  4. Stir into the apples over low heat until the remaining liquid thickens into a sticky sauce.
  5. Remove from the heat and let cool completely.
  6. Divide the cooled apple filling between four ramekins (5" wide), using about 3 tablespoons per ramekin. Spread evenly and set aside.
  7. In a medium saucepan, whisk together cornstarch, sugar, and salt.
  8. Add about 2 tablespoons of the heavy cream and whisk until smooth, then gradually whisk in the remaining heavy cream and milk.
  9. Whisk continuously until it begins to bubble and thicken for about 4-5 minutes. Then cook for 2-3 more minutes, until the custard drizzles off the whisk like icing.
  10. Remove from the heat, and whisk in the vanilla bean paste.
  11. Immediately pour the warm custard over the apple filling in each ramekin.
  12. Let cool at room temperature until no longer steaming, then refrigerate for 1-2 hours until fully chilled and set.
  13. Just before serving, sprinkle 1 tablespoon of sugar evenly over each custard and caramelize with a kitchen torch until golden and crisp.
  14. Serve.
  15. ENJOY! 

Recipe created by TyBerryMuch for Superfresh Growers®. 

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