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Cut off the tops of the apples and carefully hollow them out, creating shells that will serve as containers. Set the pulp aside.
In a pan, melt a knob of butter, add the apple pulp, brown sugar, and autumn spices (with cinnamon as the main one). Cook until the mixture turns golden, soft, and caramelized.
In a small saucepan, bring the cream and vanilla seeds to a gentle simmer.
In a bowl, whisk together the eggs and sugar, then slowly pour in the hot cream while whisking continuously.
Strain the mixture to obtain a smooth cream.
Fill the hollowed apples: first add a layer of spiced apples, then cover with the cream.
Place the apples in a baking dish, pour in hot water until halfway up their sides, and bake in a water bath at 160°C (320°F) until the cream has set. (The exact time depends on the size and shape of the apples.) Approximate time: 35–40 minutes.
Once cooled, sprinkle the surface with white sugar and caramelize with a kitchen torch until you get the typical crunchy crème brûlée crust.