apple crème brûlée!

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Snappy apple crème brûlée (from crème brûlée: the bonjour way)

Ingredients:
3/4 cup heavy cream
1/4 cup milk
2 cinnamon sticks
1/3 cup dried apple bits, 1/8 inch pieces
*Note: you can use fresh apples if you want, but then begin with at least 1/4 cup and cook down to evaporate moisture. generally dried apples are ued to intensify the flavor and to decrease unwanted moisture
1 TBSP Grand Marnier
*Note: you can just use orange juice instead of Grand Marnier
1 TBSP water
1/4 TSP cinnamon
1 egg
3 egg yolks
1/4 cup granulated sugar
Pinch of salt
1/8 cup chopped walnuts
*Note: this is optional, you can use any type of nut, or just forego it
8 TSP of brûlée sugar or granulated sugar
＊Note: instead of "brûlée sugar" you can use brown or white sugar. brown sugar torches faster and gives a darker color.. also, you might want to bake the brown sugar in the oven to make it finer

Measure milk and cream into saucepan. Add broken-up cinnamon sticks and stir while heating, just until boiling. Set aside to cool.

Preheat oven to 300° F. Get out 4 (4-ounce) custard cups and a cake pan large enough for a hot water bath.

Combine chopped apple, Grand Marnier, water, and cinnamon in small saucepan. Stir, cover, and cook slowly until plumped. Set aside to cool.

In a small mixing bowl, whisk together the egg, egg yolks, 1/4 cup sugar, and salt with a brisk stirring motion, rather than beating, to prevent too many air bubbles. Add the cream mixture to the egg mixture, little by little, until blended and sugar is dissolved. Strain through a fine sieve into a pour spout cup or bowl.

Mix the walnuts well with the plumped apple bits. Divide the apple and walnut mixture evenly in the bottoms of the 4 custard cups. Press down slightly. Spoon 1 teaspoon of brûlée sugar on top of the apple bits and torch to caramelize. Slowly pour the cream mixture over the top of the apples win each cup until distributed evenly. The apples may or may not float to the top. Don't worry about this. Place cups in hot water bath and bake for about 40 minutes (centers should have very little jiggle). Remove from hot water, cool nearly to room temperature, and then refrigerate for at least 2 hours.

If unmolding to serve, turn upside down and simply garnish with a touch of crème fraîche and a sprinkling of cinnamon. Another option is to serve them in the cups. If doing so, sprinkle 1 teaspoon of brûlée sugar on top of each custard in a circle only around the edge and caramelize it with a torch. Then add a small dollop of crème fraîche in the center and sprinkle with cinnamon. This provides an extra bit of caramel crunch if served immediately.
*Note: if you're not going to serve right away, don't add sugar. and especially don't torch it... the sugar will "melt" and it won't be that crispy layer (which is the best part =D)