Monique & Henry's Crème Brulee


  • Serves: 4-6


Sauteed Apples

Granny Smith apples

50g unsalted butter

50 g sugar


Crème Brulee

Free Range eggs

¼ Cup caster sugar

1 vanilla pod 

Cups cream

8 tsp caster sugar, for caramelising


Apple Jus

Granny Smith apples

2 Tbsp lemon juice

20ml apple syrup


1. Sautéed Apple

To make the sautéed apples, peel, core and dice the apples into small cubes. Save the peelings and put them in the fridge for use in the apple jus. Melt butter in frying pan and add apples, sugar and cinnamon. Cook quickly to caramelize the apples, and allow to cool.

Wrap the bases of six metal ring moulds in plastic wrap and then tinfoil, and secure each with a rubber band. Spoon in enough caramelized apple to completely fill the bottom of each mould press flat with your hand to try and make sure there are no gaps. Place the mould onto a baking tray

2. Crème Brulee

Preheat oven to 105 degrees. Whisk egg yolks and sugar together until they turn pale in colour. Split vanilla pods in half scrape out the seeds and add the seeds and pods to the cream and heat until just before boiling. Pour cream over the egg yolks and whisk to mix together. Pass through a fine sieve and cook the mix on a slow heat until it goes thick and coats the back of a spoon.  Remove the surface bubbles with a spoon and discard them. Carefully pour brulee mixture into the moulds over the back of a spoon, being careful not to disturb the apple base. Place in the oven for about 40 mins, or until they are set, but still have a slight wobble in the center. Allow to cool, then refrigerate for six hours or at a minimum try and leave for at least 2 hours.

3. Apple Jus

Put the apples through a juicer and then pass through a sieve of clean tea-towel add the lemon juice and syrup and peelings that you left in the fridge and pulp with a handstick mixer. Pass through another tea towel or fine sieve and then chill.

4. Garnish

Core whole granny smith apples and then cut on a mandolin very finely, then sprinkle with lemon juice to stop the apples from browning.

5. Plating

Put the plates in the fridge to cool them down (the cooler the better)

Pull the crème brulee out of the fridge and then put atleast 1-2 teaspoons on the top of each and heat with a blow torch until sugar is caramelized, put back in the fridge for at least five minutes.  Carefully remove the cling film and the tin foil to unmold the rings.  Place in the middle of the plate and then carefully pour a little of the apple jus, just enough to cover the bottom where the caramelized apples are add the garnish apple rings on the side and serve.




This recipe has been supplied to TVNZ by the My Kitchen Rules contestants. TVNZ has not tested this recipe and results may differ from those expected.