Go Back Email Link
–+ servings
Two halved apples filled with creamy custard and caramelized tops—a delightful twist on apple creme brulee—sit on a speckled plate; a spoon with custard rests beside them. A newspaper is partially visible in the background.
Print Recipe
No ratings yet

Vanilla Apple Crème Brûlée

A creamy vanilla crème brûlée made without eggs, set inside hollowed apple halves and finished with a torched sugar crust. This gluten-free dessert uses cornstarch instead of eggs for an easy, foolproof custard that sets up rich every time.
Prep Time10 minutes
Cook Time5 minutes
Chilling Time3 hours
Total Time3 hours 15 minutes
Course: Dessert
Cuisine: French-inspired
Diet: Gluten Free, Vegetarian
Servings: 6 servings
Calories: 227kcal
Author: Kristen Wood

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
US Customary - Metric

Instructions

  • Cut the apples in half vertically. Carefully scoop out the cores and enough flesh to create shallow bowls, leaving about a ½-inch border.
    Hollowed-out apple halves sit on a black baking tray, their empty centers ready to be transformed into a delightful apple creme brulee, prepared for filling or baking.
  • Add the removed apple flesh, heavy cream, sugar, starch, vanilla, and salt to a blender. Blend until completely smooth.
    Sugar, vanilla extract, and other baking ingredients in a blender viewed from above, ready to be mixed for a delicious apple creme brulee creation.
  • Pour the mixture into a saucepan and cook over medium heat, whisking continuously, until thick and bubbling, 2-5 minutes.
    A purple whisk stirs a light, frothy apple creme brulee mixture in a white bowl, casting a shadow across the surface.
  • Spoon the custard into the hollowed apple halves. Refrigerate for at least 3 hours, or until completely chilled and firm.
    Halved apples with centers filled with a pale yellow apple creme brulee custard, placed on a dark baking sheet.
  • 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.
    Half of an apple with its core removed, filled with sugar for a delightful apple creme brulee twist, placed on decorative parchment paper on a wooden surface.
  • Let the topping harden for 1 to 2 minutes, then crack and serve. Enjoy!
    A halved apple creme brulee with a caramelized, seasoned surface sits on brown parchment paper adorned with bakery-themed illustrations and text.

Video

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

Serving: 1apple bowl | Calories: 227kcal | Carbohydrates: 24g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 12mg | Potassium: 138mg | Fiber: 2g | Sugar: 19g | Vitamin A: 632IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 0.2mg
QR Code linking back to recipe