APRICOT CREME BRULEE

By BobLongo

Ingredients

• 15 ounces apricots in syrup, drained and chopped
• 4 extra-large egg yolks
• 1 extra-large egg
• ½ cup granulated sugar
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• ¼ 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)

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

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.