Honey baked apple creme brulee

In a small pot combine honey, brown sugar, cinnamon, nutmeg and a pinch of salt; bring to a simmer and remove from the heat.

Spiral the apple on the apple spiral peeler, spinning the handle at an even pace with some strength so it peels cleanly and does not stick or break.

Trim the apple so it lies flat on the baking tray.

Drizzle the spiced honey all over the apple until completely covered; bake 20 to 25 minutes at 375F.

Heat the milk with three to four tablespoons of the glaze to just before a simmer, then turn off the heat.

Add the egg yolks and the whole egg and whisk immediately over low heat, lifting the pan off occasionally so the bottom does not scorch or scramble, until springy and bouncing back after a few circular stirs.

About halfway through baking, glaze the apple once more and return it to the oven to finish until tender and cooked through.

Make sure the bottom of the apple is flush with the tray; pour in the custard and bake about 10 more minutes until it sets. Glaze again with any leftover honey glaze.

Sprinkle a generous amount of sugar over the top and caramelize with a torch or broiler until dark golden brown.