Creamy Apricot Creme Brulee Recipe – Creme Brûlée

Name: Apricot Creme Brulee Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 230 min
Yield: 10 servings
Ingredients: 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); 1/3 cup Sugar

July 10, 2017 By Veena Azmanov 34 Comments

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.

Apricot Creme Brulee -A Pinterest Optimized image for Apricot Creme Brûlée - a twist on the classic Creme Brûlée recipe featuring individual servings of creamy custard with a blowtorch in the process of burning the sugar on top for the caramel glass.

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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

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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.

Progress Pictures for Apricot Creme Brulee - a twist on the classic Creme Brûlée recipe featuring apricot being boiled to skin and puree

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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.

Progress Pictures for Apricot Creme Brulee - a twist on the classic Creme Brûlée recipe featuring prepared apricot puree

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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).

Progress Pictures for Apricot Creme Brulee - a twist on the classic Creme Brûlée recipe featuring a pouring shot of the brulee filling being poured into individual ramekins

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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.

Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

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A small twist and you've turned your favorite classic creme brulee into this fruity summer Apricot Creme Brulee.

Apricot Creme Brulee Recipe

Author: Veena Azmanov

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.

5 from 17 votes

Print Pin Rate

Course: Dessert

Cuisine: French

Keyword: Apricot Creme Brulee, Creme Brulee Dessert

Adjust Servings Here: 10 servings

Calories: 310kcal

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 3 hrs 50 mins