Crème Brulee

Preheat oven to 325 degrees

Place 1 Tbsp. Caramelly Apple dip mix and the cream in a medium saucepan, stir briefly.  Place pan over medium heat, bring to a boil and remove from heat immediately. Cover and allow to rest for 15 minutes. 

In a medium bowl, whisk together the remaining Caramelly Apple dip mix and the egg yolks until well blended (2 to 3 minutes).  Add the cream a little at a time, whisking continually.  Pour the liquid evenly into 6 ramekins.  Place the ramekins in a large cake pan or roasting pan.  Pour enough hot water into the pan to come halfway up the sides of the ramekins.  Bake just until the crème brulee is set but still trembling in the center, approximately 40 to 45 minutes.  Remove the ramekins from the roasting pan and refrigerate for 2 hours and up to 3 days.

Remove the Crème Brulee from the refrigerator for 30 minutes prior to browning the sugar on top.  Sprinkle ½ tbsp. white sugar evenly over the top of each crème brulee.  Using a torch, melt the sugar to form a golden brown top.  Allow to sit for at least 5 minutes before serving.