Apricot Creme Brulee
Total Time: 4 hrs 30 mins
Preparation Time: 4 hrs
Cook Time: 30 mins
Ingredients
- Servings: 6
- 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)
Recipe
- 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.
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