Apple crème brûlée swaps the usual ramekin for the apple itself, so the fruit becomes its own edible bowl. The custard is egg-free and gluten-free, thickened with starch instead of eggs, then chilled until set and finished with a torched sugar crust. It’s a fun, low-fuss way to turn fall apples into a proper dessert.
Why I Started Making Crème Brûlée in Apple Bowls
I’ve been deep in an apple kick lately, and I wanted to try something a little more fun with them than another pie or crisp. Using the hollowed apple half as the vessel for a crème brûlée felt like the right move, and it turned out even better than I expected. My kids loved being served dessert this way. Something about eating it straight out of the apple made it feel special, and I have a feeling this one is going to be a staple in our house all season.
I also tested this specifically to get a good crème brûlée without eggs. I hear from a lot of readers looking for more egg-free recipes on top of gluten-free, and this custard sets up rich and creamy with tapioca or cornstarch doing the work instead. It’s a pretty straightforward, foolproof recipe. The one thing to watch for is when you’re scooping out the apple flesh: go slowly and don’t poke through the skin, or your bowl won’t hold the custard.
Ingredient Notes
A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.
Kristen’s Top Tips
- Take your time hollowing out the apples. Leave about a ½-inch border and be careful not to poke through the skin, or the custard will leak out while it sets.
- Whisk the custard constantly while it cooks. It needs to come to a full bubble and cook until thickened to set up properly once chilled.
- Give the apples the full 3 hours in the fridge. The custard needs to be completely firm before you torch it.
How to Serve It
- Pair with a scoop of vanilla ice cream for an extra cold, creamy contrast to the warm brûlée top.
- Serve alongside a mug of spiced chai or apple cider to lean into the fall flavors.
- Enjoy as a light after-dinner treat following a pumpkin and sweet potato soup or vegetarian roast.
- Top with a few spicy candied pecans or walnuts for crunch against the creamy custard.
How to Switch It Up
- Add a pinch of cinnamon or nutmeg to the custard for a warmer, more spiced flavor.
- Swap the vanilla extract for maple extract or a tablespoon of maple syrup for a fall-forward twist.
- Stir a splash of bourbon or dark rum into the custard before cooking for a grown-up version.
- Use a mix of apple varieties (like a tart Granny Smith next to a sweeter Honeycrisp) if you’re serving a crowd, so everyone gets a different flavor.
More Tasty Apple Recipes You Might Like
Vanilla Apple Crème Brûlée
Ingredients
- 3 medium sturdy apples I like to use Red Delicious
- 1 cup heavy cream
- ¼ cup granulated sugar
- 2 tablespoons tapioca starch or cornstarch
- 2 teaspoons vanilla extract or vanilla bean paste
- Pinch of salt
- Additional granulated sugar for brûléeing
Method
- Cut the apples in half vertically. Carefully scoop out the cores and enough flesh to create shallow bowls, leaving about a ½-inch border.
- Add the removed apple flesh, heavy cream, sugar, starch, vanilla, and salt to a blender. Blend until completely smooth.
- Pour the mixture into a saucepan and cook over medium heat, whisking continuously, until thick and bubbling, 2-5 minutes.
- Spoon the custard into the hollowed apple halves. Refrigerate for at least 3 hours, or until completely chilled and firm.
- Sprinkle each apple with a thin, even layer of sugar, then torch until caramelized and glassy. You can use a kitchen torch, or heat a metal spoon over an open flame and run it over the sugar to caramelize it.
- Let the topping harden for 1 to 2 minutes, then crack and serve. Enjoy!
Notes
- When scooping out the apple flesh, work slowly and stop before you reach the skin. Leave about a ½-inch border so the apple holds its shape as a bowl.
- This custard is egg-free, thickened with cornstarch instead, so a full minute of bubbling on the stovetop is what sets it properly once chilled.
- Store leftovers covered in the fridge for up to 2 days. The sugar topping will soften and lose its crackle over time, so for best texture, brûlée the tops fresh right before serving if you’re making the custard-filled apples ahead.
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
