Apricot Creme Brulee Recipes
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
APRICOT CREME BRULEE RECIPE
A little twist and you can turn your classic creme brulee into this fruity apricot creme brûlée. This French dessert is custard-based baked in a water bath then torched with sugar to create a glass-like caramel top. It takes just 10 minutes to prep with 30 minutes to bake.
Provided by Veena Azmanov
Categories Dessert
Time 3h50m
Number Of Ingredients 7
Steps:
- Preheat the oven to 300°F/ 150°C / Gas Mark 2
- Place a paper hand towel in a roasting pan with 6 x 4 oz ramekins Pro tip - the paper hand towel will prevent the ramekins from moving around - Set aside.
Nutrition Facts : Calories 310 kcal, Carbohydrate 27 g, Protein 5 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 205 mg, Sodium 170 mg, Sugar 22 g, UnsaturatedFat 8 g, ServingSize 1 serving
APRICOT CREME BRULEE RECIPE
Provided by BobLongo
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 caramelizes 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.
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