APRICOT CREME BRULEE

Apricot Creme Brulee image

Provided by KateL

Categories Dessert

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 13

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)

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.