Crème Brûlée with marinated apricots

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 500 g Whipped cream
  • 7-10 Tbsp scraped pulp from 1 vanilla pod
  • 4 Eggs (size M)
  • 125 g Sugar
  • 1 can(s) (425 ml) Apricots
  • 2 TABLESPOONS liquid honey
  • 1 TABLESPOON Lemon juice
  • 3 TABLESPOONS Apricot liqueur
  • 7-10 Tbsp Mint

Directions

  1. 1

    Bring cream and vanilla pulp to the boil in a saucepan. Briefly beat the eggs and 35 g sugar in a mixing bowl with the whisk of the hand mixer. Slowly pour hot cream into the egg mixture, stirring continuously. Pour into 6 ovenproof moulds (160 ml each). Leave to set in a hot water bath in a fat pan of the oven in a preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 45 minutes. After 20 minutes, switch the oven down (electric oven: 100 °C/ gas: level 1). Then carefully remove from the oven, place on a grid and allow to cool down well.

  2. 2

    Pour the apricots into a sieve, drain them and collect the juice. Measure 125 ml juice, mix with honey, lemon juice and liqueur. Add the apricots and leave to stand for about 2 hours. 1 1/2 hours before serving, sprinkle each ramekin with 15 g sugar. Place in a bain-marie and caramelise under the grill of the oven on the highest rack for about 2 minutes. Carefully remove from the oven and serve decorated with mint. Add the apricots in a small bowl

Nutrition Facts

KCAL
490 kcal
CARBS
41 g
FATS
31 g
PROTEINS
8 g

Categories & Tags

Dessert