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Craving for a dessert that marries sweet fruitiness with creamy richness? Our Apricot Creme Brûlée recipe is just what you’re looking for! It’s an enticing and easy recipe that’ll elevate your dessert game.
Each spoonful has a rich, creamy custard texture and fragrant notes of apricots. Let’s whip up some deliciousness together to make this delicious delight. We’ve covered you with tips to make this treat a star at your dinner table!
Ingredients For Apricot Creme Brûlée
- Fresh apricots
- Water
- Lemon juice
- Heavy cream
- Apricot puree
- Granulated sugar
- Egg yolks
- Vanilla extract
- Sea salt
Ingredient Notes and Variations
Fresh apricots: It is the star of the recipe. The freshness of apricots gives your taste buds a burst of vibrant flavors. Choose ripe apricots for a juicy and succulent texture.
Lemon juice: A touch of lemon juice enhances the custard’s natural brightness and citrusy flavor. It perfectly balances the dessert’s overall sweetness and refreshing element to the flavor profile.
Heavy cream: Heavy cream is the key to the luscious and velvety custard. It complements the fruity notes of apricots and ensures the delight’s creamy consistency.
Granulated sugar: It sweetens the custard and helps achieve a satisfying caramelized crust. You can use raw sugar, brown sugar, or other sweeteners to make the delight.
Vanilla extract: The infused flavors of vanilla extract add aroma. Its subtle sweetness also enhances the flavors.
Sea salt: A pinch of sea salt is enough to enhance the flavors of other ingredients. It adds an extra touch of complexity to the dessert. You can use plain salt instead of sea salt.
How to make Apricot Creme Brûlée?
Step 1: Prepare apricot puree
Add apricots, lemon juice, and water to a pan and let it cook. Keep stirring the fruit mixture until it softens. It may take 5 minutes.
Pour this fruity blend into a bowl and mash or blend the apricots to get a smooth texture like a puree. Set it aside for later use.
Step 2: Prepare Brulee
Preheat the oven before preparing the crème to 325 degrees. Cook the heavy cream and apricot puree in a pan on medium heat until simmering.
Remove it from the stove and strain the mixture from a strainer in a bowl.
Step 3: Blend other ingredients
Whisk sugar and egg yolks in a separate container until airy and fluffy.
Temper the eggs and sugar mixture in the cream mixture slowly until well combined. Add vanilla extract and sea salt.
Step 4: Bake the Apricot Creme Brulee
Divide the mixture between 6 and 8 ramekins, greased with oil. Place them on a wide-rimmed tray.
Fill the tray with water until the water reaches half of the ramekin edges. Bake in the oven for 45 minutes.
Step 5: Pan out the Brulee
Remove the tray from the oven and remove the tin of the Crème Brulee from the tray that you fill with water. Refrigerate it until set.
Chill it before serving, sprinkle some sugar on top, and caramelize it with a kitchen torch.
Apricot Creme Brûlée
Ingredients
For The Apricot Puree
- 1 cup fresh apricots peeled & diced
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
For The Apricot Crème Brûlée
- 4 cups heavy cream
- ¾ cup (1/2+ 1/4 cup) granulated sugar
- 6 large egg yolks
- 1 pinch of sea salt
- ½ cup apricot puree
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325 °F.
- Cook apricots, lemon juice, and water in a pan until softened.
- Mesh them once they soften to make a puree.
- Add heavy cream and apricot puree to another pan and cook at medium heat until simmering.
- Strain the cream and puree mixture from a fine strainer to get a smooth and velvety mixture.
- In another bowl, whisk sugar and egg yolks until fluffy.
- Combine creamy mixture and egg mixture.
- Divide the batter into 6 to 8 ramekins greased with oil and place it in a tray.
- Fill the tray with water until it reaches half of the ramekins.
- Let it bake in the oven for 50 minutes.
- Remove the tray from the oven and place the ramekins in the fridge until the custard sets.
- Serve it cool, sprinkle sugar on top, and caramelize it with a kitchen torch.
