Creamy Apricot Creme Brulee Recipe - Creme Brûlée

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!

---

Ingredients and substitutes

• 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.

Step by step instructions (Pin)

• 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.
• Then, 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

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

---

SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.

---