Apricot Creme Brulee Recipe

Name: Apricot Creme Brulee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounces apricots in syrup, drained and chopped; 4 extra-large egg yolks; 1 extra-large egg; 1/2 cup granulated sugar; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; 3 cups heavy cream; 2 tablespoons peach liqueur; confectioners' sugar, for garnish (optional); whipped cream, for garnish (optional); toasted sliced almonds, for garnish (optional); apricot roses, for garnish (optional)

Servings: persons

15 ounces apricots in syrup, drained and chopped
4 extra-large egg yolks
1 extra-large egg
1/2 cup granulated sugar
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3 cups heavy cream
2 tablespoons peach liqueur
confectioners' sugar, for garnish (optional)
whipped cream, for garnish (optional)
toasted sliced almonds, for garnish (optional)
apricot roses, for garnish (optional)

1
Heat oven to 300 degrees Fahrenheit.
2
Divide chopped apricots evenly among six 4-ounce ramekins.
3
Using electric mixer on low speed, beat egg yolks, egg, 1/2 cup sugar, vanilla extract and cinnamon for 1 minute.
4
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.
5
With mixer on low speed, slowly add heavy cream to egg mixture.
6
Stir in peach-flavored liqueur.
7
Divide egg mixture evenly among prepared ramekins.
8
Place ramekins in baking pan. Fill baking pan with 1 inch of boiling water.
9
Bake at 300 degrees Fahrenheit for 30 minutes, or until custard is set.
10
Remove ramekins from water bath; let cool to room temperature.
11
Chill for 4 hours.
12
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.
13
Let sit 1 minute, or until sugar hardens.
14
Dust with confectioner's sugar and garnish with whipped cream, toasted sliced almonds and apricot roses, if desired.

925

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 15 ounces apricots in syrup, drained and chopped, 4 extra-large egg yolks, 1 extra-large egg, 1/2 cup granulated sugar, and more.

Yes, Apricot Creme Brulee falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apricot Creme Brulee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions