Mangez Québec

Crème brûlée in apple bowl



  • 6 firm McIntosh apples, with stems
  • Lemon juice
  • 125 ml (1/2 cup) 35% cream
  • 1 vanilla pod
  • 80 ml (1/3 cup) granulated sugar
  • 4 medium egg yolks
  • 60 g (2 oz.) unripened goat cheese, crumbled
  • 30 ml (6 tsp.) cane sugar


Preheat oven to 180°C (350°F).

  1. Choose nice big McIntosh apples and hollow them out, taking care not to pierce the peel. Sprinkle with lemon juice to prevent browning.
  2. Pour cream and vanilla into top of a double boiler, heat to scalding. Mix granulated sugar and egg yolks in a small bowl. Mix a little hot cream mixture to egg mixture and then pour all egg mixture into double boiler, stirring for 5 min.
  3. Put apple bowls into a baking pan. Fill apples to 3/4 with cream mixture and cover with crumbled cheese. Bake for 15 min. Refrigerate.
  4. When ready to serve, sprinkle each apple with 5 ml (1 tsp.) cane sugar and broil until golden.
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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