Chocolate crème brûlée with apricot compote

Name: Chocolate crème brûlée with apricot compote
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 70 g Dark chocolate; 300 g Whipped cream; 100 ml Milk; 1 TABLESPOON + 4 level tablespoons of brown sugar; 4 Egg yolk (size M); 1 can(s) (850 ml) Apricots; 1 Lime; 2-3 TABLESPOONS Apricot or peach liqueur; 1 TABLESPOON candied violets

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

70 g Dark chocolate
300 g Whipped cream
100 ml Milk
1 TABLESPOON + 4 level tablespoons of brown sugar
4 Egg yolk (size M)
1 can(s) (850 ml) Apricots
1 Lime
2-3 TABLESPOONS Apricot or peach liqueur
1 TABLESPOON candied violets

Directions

1
Roughly chop the chocolate. Bring cream and milk to the boil and dissolve the chocolate in it. Mix 1 tablespoon of sugar and egg yolks. Slowly stir in the chocolate cream. Place 4 flat moulds on the fat pan of the oven and fill with the chocolate cream.
2
Place the pan in the preheated oven (electric cooker: 100 °C/ circulating air: not suitable/ gas: not suitable) and pour hot water over it so that 2/3 of the moulds are in water. Cook the cream for about 60 minutes. Remove the ramekins from the water bath and let them cool down (preferably overnight). Pour the apricots into a sieve and drain. Wash the lime, grate dry and thinly grate the peel. Halve the lime and squeeze it. Puree 4 apricot halves, liqueur and lime juice. Cut remaining apricots into slices. Mix the puree, grated lime peel and slices.
3
Halve the lime and squeeze it. Puree 4 apricot halves, liqueur and lime juice. Cut remaining apricots into slices. Mix the puree, grated lime peel and slices. Sprinkle cream with 1 tablespoon of sugar evenly on each and caramelise using a Bunsen burner or under a hot grill. Sprinkle violets over the compote just before serving and serve immediately with the cream
4
3 hours waiting time