
Imagine a dessert that combines the elegance of crème brûlée with the cozy flavors of baked apples and warm autumn spices. This Apple Crème Brûlée recipe transforms simple apples into a decadent dessert with a silky custard filling and a crisp, caramelized sugar topping. Perfect for dinner parties, holiday gatherings, or an indulgent treat at home, it’s a show-stopping dish that blends creamy, spiced, and crunchy textures in every bite.
What Is Apple Crème Brûlée?
Apple Crème Brûlée is a twist on the classic French dessert, where hollowed apples serve as edible containers for a rich vanilla custard and caramelized spiced apple filling. Topped with a layer of crunchy caramelized sugar, it combines the silky texture of traditional crème brûlée with the natural sweetness and aroma of baked apples. The result is a visually stunning and flavorful dessert that’s perfect for fall.
Why Everyone Will Love This Recipe
- Elegant Presentation: Each apple becomes a mini dessert centerpiece.
- Silky Cream and Spiced Apples: The custard is smooth and rich, while the caramelized apples add warm, seasonal flavors.
- Crunchy Caramel Topping: The signature brûlée crust adds texture and visual appeal.
- Versatile and Fun: Great for special occasions or a luxurious weekend treat.
- Homemade, Yet Sophisticated: Impress guests without needing professional pastry skills.
Tips for the Best Apple Crème Brûlée
- Choose Firm Apples: Varieties like Gala, Honeycrisp, or Granny Smith hold their shape well during baking.
- Use Fresh Vanilla: Scraping seeds from a real vanilla bean gives the custard a rich, natural aroma.
- Even Caramelization: Move the torch slowly in a circular motion to get a uniform brûlée crust.
- Prep Ahead: Bake the custard in apples in advance and caramelize the sugar just before serving.
- Spice Balance: Adjust cinnamon, cloves, and star anise to taste; these add warmth without overpowering the custard.
How to Store Apple Crème Brûlée
Store leftover baked apple crème brûlée in an airtight container in the refrigerator for up to 2 days. For best results, caramelize the sugar topping just before serving to maintain the crisp texture.
How to Freeze Apple Crème Brûlée
Freezing is possible but not recommended for the caramelized topping, as it may become sticky. If needed, freeze the baked apples without the sugar crust in a single layer in an airtight container for up to 1 month. Thaw overnight in the refrigerator and caramelize the sugar just before serving.
Ingredients
How to Make Apple Crème Brûlée

Carefully cut off the tops of the apples and scoop out the flesh, creating shells that will hold the custard. Set the pulp aside—you’ll use it to create the spiced apple layer.
Carefully cut off the tops of the apples and scoop out the flesh, creating shells that will hold the custard. Set the pulp aside—you’ll use it to create the spiced apple layer.
In a pan, melt a knob of butter and add the reserved apple pulp, brown sugar, and autumn spices (cinnamon, cloves, star anise). Cook gently until the mixture is golden, soft, and caramelized, releasing warm aromas that fill your kitchen.

In a pan, melt a knob of butter and add the reserved apple pulp, brown sugar, and autumn spices (cinnamon, cloves, star anise). Cook gently until the mixture is golden, soft, and caramelized, releasing warm aromas that fill your kitchen.
Pour the cream into a small saucepan, add the scraped vanilla seeds, and bring to a gentle simmer. In a separate bowl, whisk together the egg yolks, whole egg, and sugar until smooth. Slowly pour the hot cream into the eggs while whisking constantly to avoid curdling. Strain the mixture through a fine sieve to ensure a silky smooth custard.
Layer the caramelized apples into each hollowed apple and pour the custard over the top, filling them almost to the rim.
Place the filled apples in a baking dish and pour hot water until it reaches halfway up the sides of the apples. Bake at 160°C (320°F) for 35–40 minutes, or until the custard is set. Cooking time may vary depending on the size and shape of your apples.
Once cooled, sprinkle a layer of white sugar over the custard and use a kitchen torch to caramelize it, forming a crunchy, golden crust. If you don’t have a torch, place the apples under a hot broiler for a few minutes while watching carefully.

Pour the cream into a small saucepan, add the scraped vanilla seeds, and bring to a gentle simmer. In a separate bowl, whisk together the egg yolks, whole egg, and sugar until smooth. Slowly pour the hot cream into the eggs while whisking constantly to avoid curdling. Strain the mixture through a fine sieve to ensure a silky smooth custard.
Serve immediately for the best texture. Each bite delivers a combination of creamy custard, tender spiced apples, and the satisfying crunch of caramelized sugar.