Apricot Creme Brulee

Entered for safe-keeping. From First, November 24, 2008. Chilling time of 4 hours is included in the preparation time.

• Ready In: 4 hrs 30 mins
• Serves: 6

Ingredients

• 15  ounces  apricots in syrup, drained and chopped
• 4  extra-large egg yolks
• 1  extra-large egg
• 1⁄2 cup granulated sugar
• 2  tablespoons granulated sugar
• 1  teaspoon vanilla extract
• 1⁄4 teaspoon ground cinnamon
• 3  cups heavy cream
• 2  tablespoons  peach liqueur
•  confectioners' sugar, for garnish (optional)
•  whipped cream, for garnish (optional)
•  toasted sliced almonds, for garnish (optional)
•  apricot  roses, for garnish (optional)

Directions

1. Heat oven to 300 degrees Fahrenheit.
2. Divide chopped apricots evenly among six 4-ounce ramekins.
3. Using electric mixer on low speed, beat egg yolks, egg, 1/2 cup sugar, vanilla extract and cinnamon for 1 minute.
4. In saucepan over medium-high heat, cook heavy cream 5 minutes, or until thermometer (not touching sides of pan) reads 160 degrees Fahrenheit. DO NOT BOIL.
5. With mixer on low speed, slowly add heavy cream to egg mixture.
6. Stir in peach-flavored liqueur.
7. Divide egg mixture evenly among prepared ramekins.
8. Place ramekins in baking pan. Fill baking pan with 1 inch of boiling water.
9. Bake at 300 degrees Fahrenheit for 30 minutes, or until custard is set.
10. Remove ramekins from water bath; let cool to room temperature.
11. Chill for 4 hours.
12. To serve, sprinkle 1 tablespoon sugar evenly over top of each ramekin (1 teaspoon per ramekin). Place under broiler 1 minute or until sugar is golden brown and carmelizes evenly.
13. Let sit 1 minute, or until sugar hardens.
14. Dust with confectioner's sugar and garnish with whipped cream, toasted sliced almonds and apricot roses, if desired.