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.
Place a paper hand towel in a roasting pan with 6 x 4 oz ramekinsPro tip - the paper hand towel will prevent the ramekins from moving around - Set aside.
Blanch Apricot - 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. Immediately place them in a bowl of cold water.
When cool enough to touch, peel them. Cut the fruit in half, remove seed and pulse the in a food processor until smooth. Strain through a sieve and set aside. Use the amount required in your recipe.Pro tip - straining through a sieve will remove the fruit fiber which will give a smooth velvety texture to the custard mixture.
In a heavy-bottom saucepan over medium heat, bring the cream, vanilla bean scraping and salt to an almont boil. Pro tip - to use a vanilla bean, split the bean in half lengthways, scrape the insides with the back of a knife and add it to the pan along with the bean.
In a separate bowl combine egg yolks and sugar. Add apricot puree and whisk until light and fluffy.
Pour the hot cream mixture gradually into the egg mixture a few tablespoons at a time stirring continuously. Strain thru a sieve to remove any curdled eggs Pro tip - this is called tempering the eggs. It is important to pour the milk gradually to prevent the eggs curdling.
Bake Creme Brulee
Divide the mixture equally between the prepared ramekins. Place the roasting pan on a larger baking tray.
Pour enough water in the roasting pan to come to almost ½ way up outside the ramekinsPro tip - this is called baking in a water bath. The water outside will create steam and bake the custard without curdling.
Bake in a preheated oven for 30 to 40 minutes. Once baked - remove from the oven, cover with plastic wrap. Chill in the fridge for at least 3 to 4 hours or overnight (up to 3 days)
Caramelize the top
When ready to serve, sprinkle about 1 to 1 ½ teaspoon granulated sugar over each ramekin.Pro tip - this step must be done before serving, otherwise, the caramal will soften in the fridge due to condensation.
Spread evenly by swirling the ramekin in your hand. Shake off any excess and clean the rim.Pro tip - wipe the rim of the ramekin with a paper towel to remove any sugar, otherwise, you will have brunt sugar on the edges which do not give a clean finish.
Carefully caramelize the sugar using a blowtorch. The sugar should turn amber and smooth but also hard which cracks like glass when eating.Pro tip - Pass the flame of the blowtorch over the sugar in a circular motion to get a more even caramel color.
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 temperatures. 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.
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