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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 saute 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 275F 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.


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