- 3 Granny Smith apples
- 1 tablespoon cinnamon
- 1/4 cup sugar, plus 6 tablespoons
- 1/4 cup water
- 6 egg yolks
- 1 teaspoon vanilla
- 1 1/2 cups heavy whipping cream
- Peel and core apples. Cut into bite sized chunks. Cook the apples in the cinnamon, 1/4-cup sugar, and water. Cook for 7 to 8 minutes until tender, but not mushy. Set aside to cool.
- Preheat oven to 325 degrees F.
- Whisk egg yolks and 6 tablespoons sugar. Whisk until light yellow. Add vanilla. While whisking, gradually pour in whipping cream.
- Divide apples evenly into 6 ramekins. Ladle cream mixture evenly over the apples. Place ramekins in a baking dish. Pour hot water halfway up to the sides of the ramekins. Bake the custard until set, approximately 40 minutes.
- Keep the ramekins in the water bath and let them cool for about 30 minutes. Remove from water and chill overnight in the refrigerator.
- Sprinkle sugar on top of creme and then torch until brown.
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