i feel like apricots are one of those forgotten summer stone fruits when it comes to baking. you just don't come across them often enough baked into sweets! i love apricot jam & marmelade, so i knew i would love any type of dessert that would incorporate the flavour of apricots. the first thing that came to my mind was an apricot crème brûlée! this crème brûlée is not simply just topped with freshly sliced apricots, but the filling itself includes a scratch made puree. it gives the brûlée a kick of freshness & apricot goodness in every single bite!
i made the individual crème brûlée in REVOL'S equinoxe crème brûlée dish, which comes in a set of four. they are the perfect shape & size to make a flawless crème brûlée. the inside of the dish is glazed & the exterior has a raw porcelaine look. REVOL also make dinnerware & serving plates in the same equinoxe style. i am inlove with all of their high quality, made in france, porcelaine pieces!
if you are intimidated by making crème brûlée at home, don't be! it truly is a simple dessert to create. my advice when cooking a crème brûlée is to bake them in a water bath! REVOL's dishes are nice & shallow, so a 1/2 inch water bath will do the trick. i just place the dishes onto a rimmed cookie tray, fill each one with an equal amount of filling & add the water to the tray. if you don't have a torch to caramelize the top, simply place them under the broiler for 30 seconds. be sure to check frequently as it can go from caramelized sugar to burnt sugar very (very) quickly.
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
- 1/2 cup apricot puree (see recipe above)
- 1/2 cup + 1/4 cup granulated sugar
- 6 large egg yolks
- 2 teaspoons pure vanilla extract
- 1 pinch of sea salt
for the apricot puree
- in a saucepan over low heat add the apricots, water & lemon juice. cook, constantly stirring, until the flesh begins to soften, about 5 minutes.
- transfer to a bowl & mash with fork until smooth. this step can also be done with an immersion blender for a finer puree!
- set aside until ready to use.
for the apricot creme brulee
- preheat the oven to 325 degrees.
- in a saucepan over medium heat add the heavy cream & apricot puree. bring to a simmer & remove from heat.
- strain mixture through a fine mesh strainer & transfer to a large mixing bowl.
- in a separate mixing bowl whisk together 1/2 cup sugar with the egg yolks until light & frothy. slowly temper the egg mixture into the cream mixture & whisk until well blended. stir in the vanilla & sea salt.
- divide the liquid between 6-8 greased ramekins & place on a large rimmed tray (or roasting pan).
- fill the pan with water until you reach halfway up desired size ramekin edges. bake for 50 minutes.
- carefully remove the crème brûlée from the water bath & place in the fridge until the custard sets (about 4 hours)
- when ready to serve, sprinkle the tops with remaining sugar & caramelize using a kitchen torch or oven broiler. enjoy!