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
CLASSIC CREME BRULEE
My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished off their own desserts "broiling" the sugar on their portions with a small torch. What a great idea! -Joylyn Trickel, Helendale, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.
Nutrition Facts : Calories 551 calories, Fat 50g fat (29g saturated fat), Cholesterol 402mg cholesterol, Sodium 53mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 6g protein.
CREME BRULEE
This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.
Provided by COOKALOT
Categories World Cuisine Recipes European French
Time 2h40m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
- Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
- Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
- Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
- Preheat oven to broil.
- In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
- Remove from heat and allow to cool. Refrigerate until custard is set again.
Nutrition Facts : Calories 561.4 calories, Carbohydrate 24 g, Cholesterol 416.7 mg, Fat 50.1 g, Protein 5.8 g, SaturatedFat 29.3 g, Sodium 55.3 mg, Sugar 20.4 g
APRICOT CRèME BRûLéE TART
A fresh, fruity and creamy dessert
Provided by Barney Desmazery
Categories Buffet, Dessert, Dinner
Time 3h
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- For the pastry, beat the butter and sugar together until pale, mix in flour and almonds then stir in the egg until the pastry just comes together. Shape into a ball, wrap in cling film and chill for at least 30 mins.
- While the pastry is chilling, make the filling. Tip the apricots into a bowl. Bring the wine and the sugar to a rolling boil, then pour over the apricots and leave to steep in the liquid. In the same saucepan (there's no need to wash it) bring the vanilla and cream to the boil. Turn off the heat and leave the cream to infuse.
- Heat oven to 220C/fan 200C/gas 7. Roll the pastry to fit a 23cm fluted tart tin and leave it to chill in the freezer for 10 mins. Line the tart case with foil or greaseproof paper and fill the tart with baking beans. Bake the tart for 20 mins until the edges become biscuity, then remove the beans and foil or greaseproof paper and cook for a few more mins until the base starts to brown. Remove the tart from the oven and lower the heat to 160C/fan 140C/gas 3.
- While the tart case is cooking, whisk the eggs in a large bowl. Strain the vanilla cream over the eggs and whisk, then drain the apricots and mix the liquid in with the vanilla cream and the eggs to make a custard. Pull the apricots apart and press them sticky side down into the tart case. Pour the custard over the apricots and bake for about 20-30 mins until the filling is just set. Remove the tart from the oven and leave to cool. To serve, scatter the remaining sugar over the tart and blast with a blowtorch to caramelise it, leave it to harden for a minute and cut into slices and serve. As there are so many lovely flavours in the tart already it needs no accompaniment
Nutrition Facts : Calories 510 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium
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
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