Classic Apricot Creme Brûlée Recipe
A little twist and you can turn your classic creme brulee into this fruity summer Apricot Creme Brûlée. This French dessert is a custard-based dessert. It’s baked in a water bath then dressed in a glass-like caramel that scatters into the creaminess when eating. The sweet custard mixed with the slight bitterness from the caramel is truly exotic and indulgent.
For me, Creme Brûlée and Tiramisu are date night desserts. There are few desserts that are pretty to look at as they are delicious. I always associate them with being classy and exotic. I love the classic Creme Brûlée, and I’ve also shared with you my recipe.
And yet, this time I wanted to make something different. I love the flavor of apricots very much. I often use homemade apricot jam in my cake decorating. So it’s one of those fruits I truly love very much. It’s sweet, tart and pulpy too!
Let’s talk ingredients and Substitutes (Save/Pin)
- Cream – First must-have ingredient – creme brulee is always made with cream as it bakes thick and rich. Milk makes for a very thick custard.
- Egg Yolks – Second must-have ingredient – the yolk is what makes the custard bake thick and rich.
- Sugar – You can add more or less sugar, per your taste. Personally, I’ve never tried honey. So, I can’t tell you if it works.
- Vanilla – A creme brulee is almost always made with a real vanilla bean. Having said that, I often use the pure vanilla extract from the bottle. Just 1 tsp will work just fine.
- Apricots – I am using fresh apricot puree here because apricots are in season at the moment. And yet, frozen work just as well. Just blend them in a blender and sieve to remove the fiber.
Useful Tips and Tools
- Creme brulee is best baked in wide shallow ramekins or Creme Brulee dishes.
- A Brulee Torch is a great investment if you plan to make this dessert often. I love that the torch keeps me in control of how the sugar is caramelizing.
- Also, a heavy-based saucepan is always best when you heat milk.
Often a blender is used to combine the sugar and yolks but it’s not necessary. A simple bowl and whisk will do the job beautifully. - Additionally, have a spatula and sieve to strain the mixture so all the curdles eggs will stay behind, giving you a velvet-like finished custard.
- And always use proper measuring cups and measuring spoons when making desserts.
How to make Apricot Creme Brulee (Save/Pin)
Method
Preheat oven 150 C/ 300 F
Prepare Fresh Apricot (if using fresh)
- Wash apricot and score the skin with a knife before you blanch them.
- Place them in a pot of hot water.
- Let them simmer in the hot water for 2 to 3 minutes
- You will see the skin just starts to peel off.
- Place them in a bowl of cold water.
Blend Apricot – (fresh, frozen or canned)
- When cool enough to touch.
- Cut the fruit in half, remove seed and
- Pulse in a food processor until smooth.
- Strain thru a sieve and set aside.
- Use the amount required in the recipe.
Heat the Cream
- Place cream, vanilla, and salt in a saucepan over medium heat.
- If using vanilla bean – Split the bean in half length way, scrape the insides with the back a knife and add it to the milk along with the bean.
Combine Egg yolks
- In a separate bowl combine egg yolk and sugar.
- Add the apricot puree and whisk until light and fluffy.
Combine Milk to Yolks mix (tempering)
- When the cream is almost boiling,
- Gradually pour the hot cream into the egg yolk mixture – stirring constantly.
- When all the cream has been incorporated,
- Strain the mixture thru a sieve. (remove vanilla bean).
Baking the Creme Brulee
- Place ramekins/creme brulee dishes in a deep baking tray.
- Divide the mixture equally into 6 ramekins /creme brulee dishes.
- Carefully place the baking tray in the oven on the center rack.
- Pour 3 cups hot water into the baking tray outside the ramekins.
- Bake until the center is set but still slightly shaky about 30 minutes (to 40 mins).
- Carefully remove from the oven onto a cooling rack.
- Place in the fridge to chill for at least 4 hours.
The Finale’ – Caramelize the top
- When ready to serve, sprinkle one teaspoon (or more) granulated sugar over each custard.
- Spread evenly by swirling the ramekin in your hand.
- Shake off any excess and clean the rim.
- Carefully caramelize the sugar using a blowtorch.
- Pass the torch flame over the sugar in a circular motion to get a more even color.
- The sugar should turn amber and smooth but also hard which cracks like glass when eating.
- Do not touch hot sugar at this point as it can cause serious burns. Wait for the bubbles to cool off.
Tips for the Perfect Apricot Creme Brulee
- Combine the egg yolks and sugar well. This means to whip the egg yolks with the sugar until the mixture is pale in color.
- Always use the best quality vanilla you can get. A vanilla bean is the most preferred for custard-based desserts. And yet, you can also try a bean paste or good quality vanilla. NO IMITATIONS.
- Also, be careful when combining the hot cream with the egg yolk mixture. You want to temper the egg yolks but not curdle it. The best way to do this is to whisk the egg mixture while pouring the cream.
- Bake the creme brulee in the right baking dish such as a ramekin. This dessert is best baked in a wide shallow creme brulee dish as I have used in my pumpkin creme brulee is preferred. And yet, a ramekin used in this recipe works just as well.
- Custard-based desserts such as creme brulee must bake at low temperature. A water bath is a great way to protect the yolk and cream mixture from overheating. It usually takes between 40 to 45 minutes after which you must keep a close eye.
- A creme brulee is baked when almost set but still has a slight jiggle in the custard. That jiggle will continue to cook with the remaining heat and then placed in the fridge when cooled.
- In addition, creme brulee is best-served at room temperature. So take it out an hour or more before serving.
- Finally, caramelize the sugar do not burn it. You want a pretty golden color not black color. The best way to do this is to do it slowly and in a circular motion not staying in one place for too long.
Frequently Asked Questions
If you don’t have individual serving ramekins you can also bake the creme brulee in a large ceramic baking pan and adjust the baking time accordingly. You can also use cups, ceramic bowls as well as earthenware as long as they are all oven safe.
Well, you can overcook eggs. In the case of creme brulee, it becomes grainy like sweet scrambled eggs.
Yes, you can replace half of the cream with more milk or half and half (cream/milk). The custard will still set, but it will be less rich. Lighter with a little jiggle to it. Of course, still delicious.
Alternatively, you can add one tbsp cornstarch which will help add firmness.
It’s best to use superfine sugar when making any custard-based dessert like creme brulee or souffle. The fine sugar dissolves quickly and easily.
I do prefer to make these in advance, so they chill thoroughly in the fridge. Custard-based desserts are best served at room temperature. That is why creme brulee is the perfect dessert for entertaining. You can make these up to 3 or 4 days in advance and save them in the fridge. Make sure to wrap them well with cling/plastic wrap. Then just before serving dessert, top with the sugar and brulee the top.
This apricot creme brulee will last in the fridge for up to five days. For food safety, it is recommended not to keep egg-based products for longer.
No, it’s best to torch the brulee just before serving, or the sugar will melt with the condensation in the fridge.
How do you caramelize sugar on Creme Brûlée?
The sugar on the top is best caramelized with a blow torch. These are readily available and are low maintenance. And yet, you do need to be careful when using them. But in general, they are simple and safe to use.
If you do not have a blow torch, place the ramekins under a hot broiler. Making sure the broiler is hot, so it caramelizes the sugar quickly without cooking the custard. You want to serve the creme brulee at room temperature.
Tip – Pour sugar into the ramekin, swirl it around, so it covers the entire top surface. Remove the excess and CLEAN THE EDGES of the ramekins well before you caramelize the sugar. It makes for a pretty presentation, and you won’t have burnt sugar on the edges which are difficult to clean and do not look so beautiful.
How do I know when to take creme brulee out. How jiggly should creme brûlée be?
Bake until the custard is almost set but still has a jiggle in the middle. When I say set it means it should not be liquid.
The custard will continue to cook with the residue heat even when it is out of the oven. It will then firm up in the fridge so there will be no jiggle once chilled.
Can I put creme brûlée in the freezer?
You can put the creme brulee in the freezer to cool it quicker but do not let the custard freeze.
What else can I do with apricots?
Though apricot has a very short season there is so much you can do with them from using them in savory as well as sweet treats.
- Apricot jam without pectin
- Apricot crumble squares
- Homemade apricot flan
- Slow cooker apricot cranberry chicken with couscous
- Slow-cooked apricot beef
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Apricot Creme Brulee Recipe
Print Pin RateDescription
Equipment /Tools
Ingredients
For the Creme
- 2 cups (16.1 floz) Fresh cream
- 4 (4 ) Egg yolks
- 1/3 cup (2.35 oz) Sugar
- 1 pinch (1 pinch) Salt
- 1 (1 ) Vanilla bean
- 1/3 cup (1.82 oz) Apricot puree see notes above
For the Top
- 1/3 cup (2.35 oz) Sugar
Instructions
- Preheat oven 150 C/ 300 F
Prepare Fresh Apricot (if using fresh)
- Wash apricot and score the skin with a knife before you blanch them.
- Place them in a pot of hot water.
- Let them simmer in the hot water for 2 to 3 minutes.
- You will see the skin just starts to peel off.
- Place them in a bowl of cold water.
Blend Apricot – (fresh, frozen or canned)
- When cool enough to touch.
- Cut the fruit in half, remove seed and
- Pulse in a food processor until smooth.
- Strain thru a sieve and set aside.
- Use the amount required in your recipe.
Heat Cream
- Place cream, vanilla and salt in a saucepan over medium heat
- If using vanilla bean – Split the bean in half length way, scrape the insides with the back a knife and add it to the milk along with the bean.
Combine Egg yolks
- In a separate bowl combine egg yolk and sugar.
- Add apricot puree and whisk until light and fluffy.
Combine milk to yolks mix (tempering)
- When the cream is almost boiling,
- Gradually pour the hot cream into the egg yolk mixture – stirring constantly.
- When all the cream has been incorporated,
- Strain the mixture thru a sieve. (remove vanilla bean).
Baking the Creme Brulee
- Place ramekins/creme brulee dishes in a deep baking tray.
- Divide mixture equally into 6 ramekins /creme brulee dishes.
- Carefully place the baking tray in the oven on the center rack.
- Pour 3 cups hot water into the baking tray outside the ramekins.
- Bake until the center is set but still slightly shaky about 30 minutes (to 40 mins).
- Carefully remove from the oven onto a cooling rack.
- Place in the fridge to chill for at least 4 hours.
The finale’ – Caramelize the top
- When ready to serve, sprinkle one teaspoon (or more) granulated sugar over each custard.
- Spread evenly by swirling the ramekin in your hand.
- Shake off any excess and clean the rim.
- Carefully caramelize the sugar using a blowtorch.
- Pass the torch flame over the sugar in a circular motion to get a more even color.
- The sugar should turn amber and smooth but also hard which cracks like glass when eating.
Do not touch hot sugar at this point as it can cause serious burns. Wait for the bubbles to cool off.
Recipe Video
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Nutrition Information
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Paula Montenegro
I completely agree with creme brulee being a date night dessert! I never tried it with apricots (which I love!), but definitely will after seeing this recipe. Thanks for sharing it!
Veena Azmanov
Thanks, Paul. Yes, I love Creme Brulee for date nights too.
Bintu
What a tasty looking dessert! I might have to make this for me and the hubby this week
Veena Azmanov
Thanks, Bintu. Yes, he will love it.
Pinelopi Kyriazi
This was absolutely amazing! I tried this yesterday and loved it! yum!
Veena Azmanov
Thank you, Pinelopi. So happy you enjoyed this Creme Brulee. Thanks for coming back to write this feedback.
Natalie
What a great idea, making apricot creme brulee! Looks and sounds so delicious ♥
Veena Azmanov
Thanks, Natalie
Cindy
Mmm, what a nice twist to classic creme brulee!
Veena Azmanov
Thanks, Cindy. It’s so good.
Mikayla
This is delicious! Such a good twist on classic creme brulee, apricot flavor is so good with that crunchy topping
Veena Azmanov
Thanks, Mikayla. Yes, this is perfect during apricot season.
Adrianne
This is such an original and tasty take on a classic! I love your spin on it with the apricots and that shot with the spoon full of the puree makes me want to gobble it all up!! YUM and thanks Veena!
Veena Azmanov
Thanks, Adrianne.
SHANIKA
This Apricot Creme Brulee looks so good and I love how easy it is to make!
Veena Azmanov
Thanks, Shanika. It is so easy to make.
Sara Welch
This is everything a gourmet dessert should be, and then some! This has quickly become a family favorite in our home; delicious!
Veena Azmanov
Thanks, Sara. So happy you enjoyed this recipe. Thanks for coming back to write this feedback.
Jennifer | SavorwithJennifer.com
I absolutely adore the idea of combining apricots in creme brulee! One of my favorite fancy desserts as well. Looking forward to trying it.
Veena Azmanov
Thanks, Jeniffer. Yes, Apricots in creme brulee is such a treat. You must try.
Danielle
I ma absolutely in love with apricots. This is such a wonderful idea to use them in creme brulee. Love it!
Veena Azmanov
Thank you, Danielle. I agree love apricots so much too.
Tara
Love Creme Brûlée! Yours looks so delicious with the summery addition of apricot and that crisp topping. Yum!
Veena Azmanov
Thank you, Tara. We do love apricots a lot in our home.
Linda Nortje
I just love your desserts and I know my family will love these apricot creme brulee – a delicious spin on an already popular dessert !
Veena Azmanov
Thank you, Linda. So happy to hear you love my desserts. Thinks you will enjoy this too.
Wajeeha Nadeem
Such a heavenly combo…yum yum!
Veena Azmanov
Thanks Wajeeha
Jacqueline Meldrum
Crème brulee is my absolute favourite dessert. I never thought of teaming it with apricot, but now I have to have it!
Veena Azmanov
Thank you, Jacqueline. Apricot make a great addition to this classic.
Noel Lizotte
So elegant and definitely date night worthy! I love creme brulee, but have been afraid to attempt it. (you know fancy desserts scare me!)LOL
Veena Azmanov
Oh Noel. You will be so surprised how easy this is.
Maren
Wow Veena this looks very involved but the result must be so worth it. Is there anything more impressive then pulling out a blow torch in front of your dinner guests! I’ve never tried an apricot creme burle but this is sounding really tasty!
Veena Azmanov
It sure is impressive Maren. Thanks
Sarah
I love creme brulee and these sound fantastic! I love adding different things to them to create new flavors!
Veena Azmanov
Me too Sarah. Love giving the old classics a twist.
Jessica (Swanky Recipes)
There is a quiet little shop in the French quarter that makes the best creme brulee. I’d love to give this recipe a try next time my mom is in town. This sounds like something we’d both love!
Veena Azmanov
You must. It’s really easy and simple. She will love it.
Molly Kumar
This sound sooooo delicious Veena. and I love the idea of making apricot creme brulee. I’ve actually never made creme brulee but we all love it a lot, so I might give this a try – the steps look really easy 🙂
Veena Azmanov
Thank you Molly. I love apricots so this is so totally me lol. You must try Creme Brulee at home it’s so easy.
Catherine
Such an elegant and delicious dessert! Another dish I would love to try, Veena. 🙂
Veena Azmanov
Thank you Catherine. So happy to hear you say that. I hope you enjoy it.
chei
Such a very delicious dessert. Preparations are easy too. I would like try doin’ it.
Veena Azmanov
Thank you Chei. I hope you do .
Adriana Lopez Martin
A classic dessert made even better with the addition of the fruit. I have never tried creme brulee with fruit need to try this soon, such a perfect pairing.
Veena Azmanov
Thank you Adriana.. So true.. love this classic and even better with a fruit addition.
Deepika
These Apricot Brulee look so delicious. I never had these before.
Veena Azmanov
They are absolutely yum Deepika. You must try.
M
What an amazing looking recipe. I agree it does look and sound like a special dessert you would make for an important date. I’ve never made it at home but I’ve often thought about it. Now that I have your recipe there’s no excuse for not making a special dessert for Hubby and me.
Veena Azmanov
Thank you Marisa. It’s so easy you will love it.
Stephanie
This looks like such an elegant, unique dessert! Such a great idea to use apricot!
Veena Azmanov
Thank you Stephanie. Absolutely adds a nice flavor
Pam Wattenbarger
I love ordering creme brulee at restaurants, but it seemed too difficult to make my own. I will have to try this recipe!
Veena Azmanov
It is so easy Pam. Really! Once you made it you will try it often.