Makes 4 servings
1 14-ounce can of sweetened condensed milk
2 ounces Mountain Cider spiced apple cider concentrate
2 ounces water
4 egg yolks
2 ounces heavy cream
2 teaspoons vanilla extract
¼ teaspoon kosher salt
¼ cup sugar
1. Preheat the oven to 325 degrees F. Heat the sweetened condensed milk over low heat in a small saucepan until just simmering. Combine the cider concentrate and water in a bowl, then stream into the saucepan while whisking. Turn off the heat.
2. In a bowl, whisk together the egg yolks, heavy cream, vanilla, and salt. Slowly spoon a ladle full of the hot cider mixture into the bowl of egg yolks as you continue to whisk. Whisk for a few more seconds to incorporate, then add this back into the saucepan and stir to combine.
3. Place four six-ounce ramekins into a large baking dish where they can fit comfortably. Fill the baking dish with water so that it comes about halfway up the sides of the ramekins. Pour the creme brulee mixture evenly into the ramekins. Carefully place the baking pan with the ramekins on a rack in the middle of the oven. Bake for 35-40 minutes or until the creme brulees are almost completely set but still a little jiggly in the center.
4. Allow the creme brulee to cool slightly before covering the ramekins and placing them in the fridge to chill for at least 3 hours or up to 3 days. Remove the creme brulees from the fridge 30 minutes in advance of serving. Just before serving, sprinkle the ¼ cup of sugar evenly among the four ramekins. Using a torch, melt the sugar to create a crunchy sweet topping. If a torch isn’t available, you may place the ramekins on a small baking sheet and place this under the broiler to melt the sugar while closely monitoring to prevent burning.
