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Apricot Crème Brûlée

PREPARATION AND SERVICE 75 mins    4 servings  


  • Add egg yolks, sugar and vanillin into blender. Mix in high setting until mixture rises.
  • Pour milk and heavy cream into sauce pan. Slowly heat and continuously stir until milk comes to a boil.
  • As soon as milk reaches boiling temperature, remove from heat, and let rest in room temperature for 5 minutes.
  • Very slowly mix the blended egg yolks with hot milk and creme, stirring quickly and continuously. Set your crème brûlée mixture aside to set.
  • Start to preheat your oven to 120°C.
  • Take empty soufflé dishes, and divide equally the dice cut Chef Ready® Semi Dried Apricot at the bottom of each dish.
  • Pour the crème brûlée mixture into soufflé dishes.
  • Pour water at the bottom of baking dish, minimum 3 cm high.
  • Place the soufflé dishes into the baking dish.
  • As soon as your oven reaches 120°C, place the baking dish inside. Bake for 45 minutes.
  • To test the consistency of dessert, shake a soufflé dish gently by hand. If the crème brûlée mixture doesn't separate from the dish, then it is at the desired point.
  • Let soufflé dishes to cool down at room temperature. Then place inside refrigerator.
  • Service

    1. Spread evenly the brown sugar over crème brûlée
    2. Use the culinary torch to burn the sugar until it is caramelized.
    3. Service right away – otherwise dessert will start to seep water
    Fruve Natural Foods Chef ready Recipes

    Chef's recommendation:
    Serve with ice cream made from Chef Ready® Dried Apple Chips or Chef Ready® Dried Mandarin Chips for added pleasure..