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Apple Cider Creme Brulee(One of President George W. Bush's Favorite Desserts)



  • 12 egg yolks
  • 1 1/4 cup sugar
  • 6 tablespoon cornstarch
  • 1 quart apple cider
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1 stick unsalted butter
  • 5 stick apples


Baking Directions:


Combine the egg yolks, the 3/4 cup plus 2 tablespoons sugar, and the cornstarch in a medium bowl and whisk until smooth.


Place the cider, cinnamon, cloves, lemon juice and grated lemon zest in a medium saucepan and bring to a boil.

Slowly dribble one third of the hot cider into the egg-yolk mixture, whisking constantly.

Whisk the egg-yolk mixture back into the remaining cider and return the pan to the heat.

Whisking constantly, bring the mixture back to a boil.

Pour the custard through a fine-mesh strainer into a bowl.

Whisk in the butter until completely melted.


Arrange the quartered apples on the bottom of a 7x12-inch baking dish or ten 6-ounce ramekins.

Pour the hot custard over the apples.

Refrigerate uncovered for at least 4 hours or up to 2 days.


When you are ready to serve the brulee, sprinkle the custard with enough sugar to make a 1/8-inch deep layer (about 1/2 cup).

Using a small propane torch, begin in one corner and apply the flame to the sugar using a circular motion, moving on when the sugar has melted and caramelized.

Don't be afraid to really brown the sugar — the darker it is, the crisper and more flavorful the crust will be.

Move the torch in this manner over the entire surface of the custard until the sugar is completely browned.

Serve immediately.