Roasted Honeycrisp Apple Crème Brûlée

Roasted Honeycrisp Apples

1. Peel, core and slice the apples into 1/2-inch cubes. Cut the butter into cubes about the same size.
2. In a mixing bowl, toss the apples with the cubed butter, sugar, ground cinnamon and ground nutmeg.
3. Place on a baking sheet. Roast the apples at 350°F for about 15 to 20 minutes or until just tender. Remove from the oven and let cool.

Crème Brûlée

1. Preheat oven to 200°F.
2. Warm the milk with 1/2 the sugar in a saucepot. Add the remaining sugar with the egg yolks, mixing well with a whisk.
3. Mix the cold cream and vanilla extract into the warm egg-milk mixture.
4. Divide the apples evenly on the bottom of four 4-oz. oven-safe dishes. Pour the custard mixture into the dish to just cover the apples. Bake for 1 hour or until set.
5. Remove from the oven and let cool in the refrigerator about 2 hours. This can also be made 1 day ahead.

Spice Crunch Walnuts

1. Preheat oven to 350°F.
2. Mix all ingredients together in a mixing bowl. Place on a parchment paper-lined baking tray and bake for 20 minutes or until golden brown.

Putting it all together:

1. Dust the top of each crème brûlée with granulated sugar and caramelize with a torch. Top the dish with a few spiced walnuts and serve.