Hi all! I'm going to attempt Roland Passot's Creme Brulee filled apples, and I just realized I really have no idea how to cook them! I know I'll caramalize the top, but how long should I cook the apple (filled with creme brulee at that point) so that the creme brulee gets fully cooked, but not overly so? Also, is it worth trying to serve the concoction hot? Thanks in advance!