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Special equipment: melon baller
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For the creme brulee: In a medium saucepan, bring the cream, sugar and vanilla bean to a boil.
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Add the egg yolks and continue to cook, whisking until slightly thickened.
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Remove the pan from the heat, strain and set aside for later use.
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For the caramel: Stir together the milk and sugar in a large, heavy-bottomed pot.
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(Make sure the liquid only goes three-quarters of the way up the sides, as it will froth when the baking soda is added.)
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Add the vanilla extract, salt, cinnamon stick and vanilla bean with seeds if using.
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Heat the mixture over medium-high heat, constantly stirring, and bring to a boil, about 15 minutes.
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Keep your eyes on the pot-- it boils over easily and quickly!
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Quickly remove from the heat and add the baking soda to the pot.
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The mixture will rise and become frothy, just keep stirring the mixture.
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Return the pot to medium heat, and stir frequently, about every 10 minutes.
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Make sure the milk stays at a gentle simmer rather than a raging boil, and stir across the bottom of the pot to make sure the mixture is not scorching.
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Adjust the heat as needed.
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Cook until the milk starts to turn golden brown, about 1 hour 30 minutes.
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Remove the cinnamon stick and the vanilla pod.
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At this point, it will start to thicken quickly, so it's important to keep stirring so the milk doesn't burn on the bottom of the pan.
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Keep stirring until the mixture is a rich brown and thick enough to coat the back of the spoon, 15 to 30 minutes.
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Cool the sauce slightly and then pour into an airtight container.
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Store the mixture in the refrigerator for up to 1 week.
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Preheat the oven to 300 degrees F.
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Using a melon baller, hollow out the crab apples.
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Fill the centers with the creme brulee and bake until the creme brulee is set.
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Chill overnight.
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Reheat the caramel until soft enough for dipping.
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Dip the stuffed apples using a stick or fork.
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Chill for 1 hour before serving.
