Chocolate crème-brûlée with caramel apples

Andrew Gay
4.8 4
75 mins
75 mins


Servings: 6
  • 150 g Fine dark chocolate (70% cocoa content)
  • 300 g Whipped cream
  • 3 eggs + 3 egg yolks (Gr. M)
  • 5 TABLESPOONS + 3 tablespoons + 6-8 tablespoons sugar
  • 2 sour apples (e.g. Elstar)
  • 1 TABLESPOON Butter
  • 1 TABLESPOON Lemon juice


  1. 1

    Break chocolate into pieces. Bring cream to the boil in a pot and remove from the heat. Melt the chocolate in the cream while stirring. Let it cool down. Whisk eggs, egg yolk and 5 tbsp. sugar. Stir into the chocolate cream.

  2. 2

    Preheat oven (electric cooker: 125°C/ circulating air: 100°C/ gas: stage 1)

  3. 3

    Place six flat, ovenproof bowls (each containing approx. 175 ml) in a fat pan (deep baking tray). Pour chocolate cream into the bowls. Pour so much hot water into the fat pan that about 2/3 of the bowls are in water. Leave to set in the hot oven for 50-60 minutes

  4. 4

    Wash apples, quarter them, remove seeds and cut them into thin slices. Melt butter. Sauté apples briefly in it. Sprinkle with 3 tbsp. sugar and caramelise while turning until golden. Add lemon juice and 5 tbsp. water and bring to the boil.

  5. 5

    Steam apples for 2 minutes. Let it cool down.

  6. 6

    Allow the cream to cool, cover and chill for at least 4 hours. Then sprinkle 1-2 tablespoons of sugar on each. Caramelise the sugar with a gas burner or under the hot oven grill until golden brown.

  7. 7

    Serve crème brûlée with the apples.

Nutrition Facts

460 kcal
34 g
31 g
8 g