Creamy Apricot Creme Brulee Recipe – Creme Brûlée

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!

Here are a few more apricot related treats I shared with you already – The Best Apricot Crumble Squares, Slow Cooked Apricot Beef recipe.

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)

Ingredients

For the Creme

• Fresh cream – 2 cups
• Egg yolks – 4
• Sugar – 1/3 cup
• Salt – pinch
• Vanilla bean – 1 bean
• Apricot puree – 1/3 cup (see notes above)

For the Top

• 1/3 cup sugar

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

Do you have to use ramekins for creme brûlée?

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.

Can you overcook creme brûlée?

Well, you can overcook eggs. In the case of creme brulee, it becomes grainy like a sweet scrambled eggs.

Can I use low–fat cream in this Creme Brûlée?

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.

What sugar is best for creme brûlée?

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.

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 make this apricot creme brûléee in advance? ahead of time?

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.

How long will creme brûlée keep?

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.

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.

Can I torch the brulee ahead of time?

No, it’s best to torch the brulee just before serving, or the sugar will melt with the condensation in the fridge.

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

Author: Veena Azmanov

5 from 23 votes

Print Pin Rate

Course – Dessert

Cuisine – French

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 3 hrs 50 mins

Calories: 310

Adjust Servings Here: 10 servings

Description

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.

Equipment /Tools

• Ramekins 5 oz
• Blow Torch
• Mixing Bowl Glass
• Whisk
• Measuring Cups
• Measuring Spoons
• Silicon sptula
• Sieve

Ingredients

For the Creme

• 2 cups Fresh cream
• 4 Egg yolks
• 1/3 cup Sugar
• 1 pinch Salt
• 1 Vanilla bean
• 1/3 cup Apricot puree see notes above

For the Top

• 1/3 cup Sugar

Metric – US customary

ADJUST SERVINGS HERE – 10 servings

Conversions – Switch between Metric & US for other measurement options

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

Calories: 310kcal | Carbohydrates: 27g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 205mg | Sodium: 170mg | Potassium: 0mg | Fiber: 0g | Sugar: 22g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – Apricot Creme Brulee, Creme Brulee Dessert

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