Apricot Creme Brulee

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat oven to 300 degrees Fahrenheit.
  • Divide chopped apricots evenly among six 4-ounce ramekins.
  • Using electric mixer on low speed, beat egg yolks, egg, 1/2 cup sugar, vanilla extract and cinnamon for 1 minute.
  • 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.
  • With mixer on low speed, slowly add heavy cream to egg mixture.
  • Stir in peach-flavored liqueur.
  • Divide egg mixture evenly among prepared ramekins.
  • Place ramekins in baking pan. Fill baking pan with 1 inch of boiling water.
  • Bake at 300 degrees Fahrenheit for 30 minutes, or until custard is set.
  • Remove ramekins from water bath; let cool to room temperature.
  • Chill for 4 hours.
  • 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.
  • Let sit 1 minute, or until sugar hardens.
  • Dust with confectioner's sugar and garnish with whipped cream, toasted sliced almonds and apricot roses, if desired.
Advertisement