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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Apricot Creme Brûlée Recipe, Apricot Dessert,, Apricot for dessert, Apricot Brûlée, Best Creme Brulee,

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.

Apricot Creme Brûlée Recipe, Apricot Dessert,, Apricot for dessert, Apricot Brûlée, Best Creme Brulee,

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. 

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

Author: Veena Azmanov

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 3 hrs 50 mins

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

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 below

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.

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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: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

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

Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!

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