Bruléed Apple Cinnamon Pots de Crème

1 medium to large Granny Smith apple, peeled, cored and cut into 1/4" cubes (about 1 cup cubes)
11/2 tablespoons unsalted butter
1/2 cup plus 2 tablespoons granulated sugar, divided, plus 3 tablespoons more for caramelizing tops of custards
2 cups half-and-half
1/4 teaspoon ground cinnamon
6 large egg yolks

1. Position a rack in center of oven and preheat to 325°F. Coat six 5-ounce ramekins lightly with non-stick spray. Place ramekins in a large baking or roasting pan and set aside.

2. Melt butter in a medium skillet over medium-high heat. Add apples and sauté for 2 minutes until they begin to soften. Sprinkle 2 tablespoons granulated sugar on top of apples and continue to cook for another 4 minutes or until they begin to brown. Remove skillet from heat and divide apples evenly into custard cups.

3. In a medium saucepan combine half-and-half, 1/4 cup sugar and cinnamon. Bring to a simmer over medium heat, stirring to dissolve sugar. Remove from heat.

4. In a medium bowl, whisk together egg yolks and remaining 1/4 cup sugar until blended. Gradually whisk about one-third of half-and-half into egg mixture. Whisk in remaining half-and-half. Carefully pour custard mixture through fine-mesh sieve into prepared ramekins, dividing it evenly.

5. Place baking pan on oven rack and carefully pour enough hot water into pan so that it comes halfway up sides of ramekins. Cover pan loosely with aluminum foil and bake for 45-50 minutes, until custards jiggle slightly and are very shiny. Remove ramekins from water bath and cool on wire rack for 30 minutes.

6. Refrigerate pots de crème for at least 3 hours.

7. Just before serving, sprinkle the top of each custard evenly with a heaping teaspoon of sugar. Using a household butane or propane torch, caramelize top of each custard by heating sugar until it melts and turns to a dark amber caramel. Let topping set for 5 minutes before serving.

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