Frank's Recipes! Caramel Apple Creme Brulee

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Caramel Apple Creme Brulee

15 apples, peeled, cored and slice on 1/2 moons
1/2 cup brandy
2 cups granulated sugar
2 tablespoons Karo syrup
1/2 cup water
1 qt heavy cream
1 qt whole milk
1 1/3 cup granulated sugar
1 vanilla bean, split seeded and scraped
20 yolks

In sauté pan caramelize the 2 cups of sugar, 2 tablespoons Karo syrup and the water until dark caramel. Immediately add the apple slices and the brandy. Be careful because the brandy will flame!! Cook lightly until the caramel melts again, and the brandy is cooked out. Portion out into 20 brulee molds. In a large sauce pan, heat the cream and the milk with the sugar and vanilla bean. Bring the mixture up to a boil and take off the heat. Temper in the egg yolks, strain the mixture through a chinois into a pitcher. Pour the mixture into the molds about 2/3 full. Place in a water bath and bake at 275' until set. The brullees will shake like Jello when they are set. Start checking them at 1/2 hour. If they are "bubbly" or brown they are overcooked.