Creamy Apricot Creme Brulee Recipe

Creamy Apricot Creme Brulee Recipe

A small 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 with a glass like caramel. Truly exotic and indulgent.

Creamy Apricot Creme Brulee recipe

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 use homemade apricot jam often 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

Creamy Apricot Creme Brulee

Let’s talk ingredients and Substitutes

• Cream – First must have ingredient – creme brulee is always made with cream as it bakes thick and rich. Milk makes a very think 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 tired honey yet so I can’t tell you if it works.
• Vanilla – A Creme brulee is usually always made with 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 find.
• 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.

Creamy Apricot Creme Brulee Recipe

Recipe – Apricot Creme Brulee 

Tools

• Ramekins / Creme Brulee dishes
• Brulee Torch
• Sauce Pan
• Blender
• Bowl
• Measuring cups
• Whisk / Spatula
• Sieve

Creamy Apricot Creme Brulee Recipe

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 peal off.
• Place them in a bowl of cold water.
• When cool enough to touch peel them.

Creamy Apricot Creme Brulee

Blend Apricot – (fresh, frozen or canned)

• 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.

Creamy Apricot Creme Brulee

Heat Cream

• Place cream in a sauce pan over medium heat
• Split the bean in half length way, scrape the insides with the back a knife – add it to milk along with the bean.
• In a separate bowl cream the egg yolks with salt and sugar until light and fluffy

Temper the cream

• When the cream is almost boiling
• Remove the vanilla bean (do not discard – you can wash and reuse for another time)
• Add the hot cream a few tbsp at a time to the egg yolk mixture – stirring constantly
• When all the cream has been incorporated
• Add the Apricot puree.
• Set aside to cool slightly.

Creamy Apricot Creme Brulee

Pour and Bake in a water bath

• Place ramekins/creme brulee dishes in a deep baking tray
• Pour the cream/yolk mixture equally into 6 ramekins /creme brulee dishes.
• Carefully place baking tray in the oven on the center rack.
• Pour 3 cups hot water in 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 3 hours.

Creamy Apricot Creme Brulee

Caramelize the top

• When ready to serve sprinkle 1 to 1 1/2 tbsp granulated sugar over each custard.
• Working with one custard at a time and carefully using the blow torch
• Slowly 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.

Save this Apricot Creme Brulee for later; you can find a collection of recipes and tutorials here on Pinterest. 

Creamy Apricot Creme Brulee Recipe

Recipe Card  – Apricot Creme Brulee 

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Apricot Creme Brulee Recipe

Prep 20 mins

Cook 30 mins

Inactive 3 hours

Total 3 hours, 50 mins

Author Veena Azmanov

Yield 6 servings

A small twit 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 with a glass like caramel. 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 peal off.
• Place them in a bowl of cold water. 
• When cool enough to touch peel them. 

Blend Apricot - (fresh, frozen or canned)

• 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 in a sauce pan over medium heat
• Split the bean in half length way, scrape the insides with the back a knife - add it to milk along with the bean.
• In a separate bowl cream the egg yolks with salt and sugar until light and fluffy

Temper the cream

• When the cream is almost boiling
• Remove the vanilla bean (do not discard - you can wash and reuse for another time) 
• Add the hot cream a few tbsp at a time to the egg yolk mixture - stirring constantly
• When all the cream has been incorporated
• Add the Apricot puree.
• Set aside to cool slightly.

Pour and Bake in a water bath

• Place ramekins/creme brulee dishes in a deep baking tray
• Pour the cream/yolk mixture equally into 6 ramekins /creme brulee dishes.
• Carefully place baking tray in the oven on the center rack.
• Pour 3 cups hot water in 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 3 hours.

Caramelize the top

• When ready to serve sprinkle 1 to 1 1/2 tbsp granulated sugar over each custard.
• Working with one custard at a time and carefully using the blow torch
• Slowly 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.

Now that’s my perfect special weekend..

Creamy Apricot Creme Brulee

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