I've been trying to figure out how to make a creamy custard ( like for a creme brulee) infused with apple (or any kind of fruit/berry) while keeping a creamy texture and avoiding chunks. Ive thought about cooking down the apples then heating the cream with the apples and then straining it into the eggs but im worried that the cream may become too thin from the water in the apples. Any ideas for how to accomplish this? I havn't had much luck looking online.
Bake the apples and have them dry and crisp up (cut the apples thin so that they dry up evenly and crisp faster) and concentrate the flavour. Then blend to a powder and mix into the custard.
Cook and reduce the apples till a very tender gooey apple pie texture comes and then thicken and reduce excess water as to not thin out the custard, mash till homogenized and fold in with custard.
Get something like apple juice and reduce till thick and add sugar to make syrup and use that in addition or in place (depending how much you want in) of the sugar for the custard recipe.
Personally I'd go with the first option though time consuming.