Apricot Creme Brulee Recipe
Diet : GF, NF,
Calories: 16
Adjust Servings Here: 4 servings
Description
A little twist and you can turn your classic creme brulee into this fruity apricot creme brûlée. This French dessert is custard-based baked in a water bath then torched with sugar to create a glass-like caramel top. It takes just 10 minutes to prep with 30 minutes to bake.
Ingredients
For the Creme 5 oz (150 ml) ramekins or 4 oz (120 ml) ramekins
- 500 ml (2 cups) Heavy cream
- 6 large Egg yolks
- 80 g (⅓ cups) Granulated sugar
- 1 pinch Salt
- ⅛ tsp Fresh grated nutmeg
- 1 Vanilla bean or 1 tsp vanilla bean paste
- ½ cup (6 - 8 Apricots) Apricot puree see notes above
- 2 - 3 tbsp (60 g) Sugar for the brûlée top
Instructions
- Step 1 – Make the apricot purée - Halve and pit fresh apricots, then cut into chunks. Blend with 60 ml (¼ cup) water until smooth. Strain through a fine mesh sieve to remove skins and fibers. Set aside.
- Step 2 – Preheat the oven -Preheat to 150°C / 300°F. Arrange 6 ramekins (120–150 ml / 4–5 oz) in a deep roasting pan. Place a folded kitchen towel or paper hand towel in the pan to keep ramekins from sliding.
- Step 3 – Heat the cream - In a medium saucepan, combine heavy cream and vanilla bean + seeds (or extract). Warm over medium heat until steaming — do not boil.500 ml Heavy cream, 1 Vanilla bean
- Step 4 – Whisk yolks & sugar - In a heatproof bowl, whisk egg yolks, sugar, salt, and fresh grated nutmeg, until pale and slightly thickened.6 large Egg yolks, 80 g Granulated sugar, 1 pinch Salt, ⅛ tsp Fresh grated nutmeg
- Step 5 – Temper the eggs -Slowly drizzle one-third of the hot cream into the yolks while whisking constantly. Gradually whisk in the rest.
- Step 6 – Add apricot purée - Whisk in the fresh apricot purée until fully combined.½ cup Apricot puree
- Step 7 – Strain - Pour the custard mixture through a sieve into a jug to remove any lumps and foam.
- Step 8 – Bake in a water bath - Pour custard into ramekins. Add hot (not boiling) water to the pan until halfway up the ramekins’ sides. Bake for 30–35 minutes for shallow 4 oz ramekins, or 35–40 minutes for deeper 5 oz ramekins, until edges are set but centers still jiggle slightly.
- Step 9 – Chill - Remove ramekins from the water bath and cool to room temperature. Cover and refrigerate for at least 2 hours (or up to 2 days).
- Step 10 – Caramelize the sugar - Sprinkle each custard with 1–2 tsp caster sugar. Torch in small circles until melted and golden. Let harden 1–2 minutes before serving.2 - 3 tbsp Sugar
- Storage: Without sugar top — up to 3 days in the fridge.
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
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