Creamy Apricot Creme Brulee Recipe
A little twist and you’ve turned your favorite classic creme brulee into this fruity summer Apricot Creme Brulee. This French dessert is a custard based dessert 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.
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To me, Creme Brulee and Tiramisu are date night desserts. There are few desserts that are pretty to look at as they are delicious. I always associate with being classy and exotic. I love the classic Creme Brulee for sure, and I’ve shared with you my recipe too!
But this time I wanted to make something different. I love apricot especially 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
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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 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 as per your taste. Personally, I’ve never tried honey yet so I can’t tell you if it works.
- Vanilla – A Creme brulee is usually always made with a real vanilla bean. Having said that I am often guilty of using 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. But fresh or frozen work just as well. Just blend them in a blender and sieve to remove the fiber.
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Recipe – Apricot Creme Brulee – Best Apricot Creme Brulee Recipe (Save/Pin)
Tools
- Ramekins / Creme Brulee dishes
- Brulee Torch
- Sauce Pan
- Blender
- Bowl
- Measuring cups
- Whisk / Spatula
- Sieve
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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
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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.
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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 recipes patch of Apricot Creme Brulee.
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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 – add it to 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).
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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.
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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.
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Apricot Creme Brûlée Recipe, Apricot Dessert,, Apricot for dessert, Apricot Brûlée, Best Creme Brulee,
Apricot Creme Brulee Recipe
Prep
Cook
Inactive
Total
Yield 6 servings
A little twist and you've turned your favorite classic creme brulee into this fruity summer Apricot Creme Brulee. This French dessert is a custard based dessert 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.
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.
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 recipes patch of Apricot Creme Brulee.
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 - add it to 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.
Courses Dessert
Cuisine French
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 310 | ||
% Daily Value | ||
Total Fat 21 g | 32% | |
Saturated Fat 13 g | 65% | |
Unsaturated Fat 8 g | ||
Cholesterol 205 mg | 68% | |
Sodium 170 mg | 7% | |
Total Carbohydrates 27 g | 9% | |
Sugars 22 g | ||
Protein 5 g | 10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Summer Desserts with Fruits
One of the best things about summer is the wonderful desserts you can make with all the berries and stone fruits in season. Here you will an incredible selection of decadent and delicious desserts that you can make for your next summer party whether you hosting or taking with you – Summer Dessert Collection
Summer Dessert Collection by Veena Azmanov – Fruit Tarts, cobblers, crumbles, cheesecakes and more
I ma absolutely in love with apricots. This is such a wonderful idea to use them in creme brulee. Love it!
Thank you, Danielle. I agree love apricots so much too.
Love Creme Brûlée! Yours looks so delicious with the summery addition of apricot and that crisp topping. Yum!
Thank you, Tara. We do love apricots a lot in our home.
I just love your desserts and I know my family will love these apricot creme brulee – a delicious spin on an already popular dessert !
Thank you, Linda. So happy to hear you love my desserts. Thinks you will enjoy this too.
Such a heavenly combo…yum yum!
Thanks Wajeeha
Crème brulee is my absolute favourite dessert. I never thought of teaming it with apricot, but now I have to have it!
Thank you, Jacqueline. Apricot make a great addition to this classic.
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
Oh Noel. You will be so surprised how easy this is.
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!
It sure is impressive Maren. Thanks
I love creme brulee and these sound fantastic! I love adding different things to them to create new flavors!
Me too Sarah. Love giving the old classics a twist.
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!
You must. It’s really easy and simple. She will love it.
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 🙂
Thank you Molly. I love apricots so this is so totally me lol. You must try Creme Brulee at home it’s so easy.
Such an elegant and delicious dessert! Another dish I would love to try, Veena. 🙂
Thank you Catherine. So happy to hear you say that. I hope you enjoy it.
Such a very delicious dessert. Preparations are easy too. I would like try doin’ it.
Thank you Chei. I hope you do .
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.
Thank you Adriana.. So true.. love this classic and even better with a fruit addition.
These Apricot Brulee look so delicious. I never had these before.
They are absolutely yum Deepika. You must try.
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.
Thank you Marisa. It’s so easy you will love it.
This looks like such an elegant, unique dessert! Such a great idea to use apricot!
Thank you Stephanie. Absolutely adds a nice flavor
I love ordering creme brulee at restaurants, but it seemed too difficult to make my own. I will have to try this recipe!
It is so easy Pam. Really! Once you made it you will try it often.