Best Apricot Creme Brulee Recipes
APRICOT CRèME BRûLéE TART
A fresh, fruity and creamy dessert
Provided by Barney Desmazery
Categories Buffet, Dessert, Dinner
Time 3h
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- For the pastry, beat the butter and sugar together until pale, mix in flour and almonds then stir in the egg until the pastry just comes together. Shape into a ball, wrap in cling film and chill for at least 30 mins.
- While the pastry is chilling, make the filling. Tip the apricots into a bowl. Bring the wine and the sugar to a rolling boil, then pour over the apricots and leave to steep in the liquid. In the same saucepan (there's no need to wash it) bring the vanilla and cream to the boil. Turn off the heat and leave the cream to infuse.
- Heat oven to 220C/fan 200C/gas 7. Roll the pastry to fit a 23cm fluted tart tin and leave it to chill in the freezer for 10 mins. Line the tart case with foil or greaseproof paper and fill the tart with baking beans. Bake the tart for 20 mins until the edges become biscuity, then remove the beans and foil or greaseproof paper and cook for a few more mins until the base starts to brown. Remove the tart from the oven and lower the heat to 160C/fan 140C/gas 3.
- While the tart case is cooking, whisk the eggs in a large bowl. Strain the vanilla cream over the eggs and whisk, then drain the apricots and mix the liquid in with the vanilla cream and the eggs to make a custard. Pull the apricots apart and press them sticky side down into the tart case. Pour the custard over the apricots and bake for about 20-30 mins until the filling is just set. Remove the tart from the oven and leave to cool. To serve, scatter the remaining sugar over the tart and blast with a blowtorch to caramelise it, leave it to harden for a minute and cut into slices and serve. As there are so many lovely flavours in the tart already it needs no accompaniment
Nutrition Facts : Calories 510 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium
APRICOT CREME BRULEE
Entered for safe-keeping. From First, November 24, 2008. Chilling time of 4 hours is included in the preparation time.
Provided by KateL
Categories Dessert
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 603.1, Fat 48.1, SaturatedFat 28.8, Cholesterol 343.8, Sodium 67.1, Carbohydrate 40, Fiber 1.2, Sugar 35.3, Protein 5.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
The Ingredients
To make apricot creme brulee, you will need the following ingredients:- 2 cups heavy cream
- 1/2 cup granulated sugar
- 5 large egg yolks
- 1 tsp pure vanilla extract
- 3/4 cup apricot preserves or jam
The Process
Here is a step-by-step guide on how to make apricot creme brulee:- Preheat your oven to 325°F (162°C).
- In a medium-sized saucepan, heat the heavy cream and sugar over medium heat until the sugar has dissolved. Do not let the mixture boil.
- In a separate bowl, whisk the egg yolks and vanilla extract until the yolks turn pale yellow.
- Slowly add the warm cream mixture to the egg yolks, whisking constantly. When fully combined, add the apricot preserves and continue to whisk until the mixture is fully combined.
- Pour the mixture into ramekins or custard cups. Place the cups in a large baking dish and fill the dish with boiling water until the water comes halfway up the sides of the cups.
- Bake in the oven for 30 to 40 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
- Remove the cups from the baking dish and let them cool to room temperature. Once cooled, cover the cups with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
- When ready to serve, sprinkle a thin layer of granulated sugar over the surface of each cup. Using a kitchen torch, caramelize the sugar until it turns golden brown and crispy. If you do not have a kitchen torch, you can also use the broiler in your oven.
- Let the sugar cool and harden for a minute, and then serve immediately.