Apricot Crème Brûlée
PREPARATION AND SERVICE
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
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
Serve with ice cream made from Chef Ready® Dried Apple Chips
or Chef Ready® Dried Mandarin Chips for added pleasure..