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APRICOT CREME BRULEE

Posted by on Jan. 21, 2009 at 3:30 PM
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APRICOT CREME BRULEE

15 oz can apricot halves in syrup, drained and chopped
4 extra large egg yolks
1 extra large egg
1/2 cup + 6 tbs sugar
1 tsp vanilla
1/4 cinnamon
3 cups heavy cream
2 tbs peach flavored liqueur

Heat oven to 300 degrees. Divide apricots among six 8 oz ramekins. Beat egg
yolks, egg, 1/2 cup sugar, vanilla and cinnamon 1 min. In saucepan, cook cream 5
min. or until 160 degrees on thermometer (do not boil). Slowly beat in cream to
egg mixture. Stir in liqueur.
Divide egg mixture among ramekins. Place ramekins in baking pan, fill pan with
1" boiling water.

Bake 30 min. or until custard is set. Remove ramekins from water bath, let cool
to room temp. Chill 4 hours. TO SERVE---Sprinkle 1 tbs sugar over top of each
ramekin. Place under broiler 1 min. or until sugar is golden brown and
caramelizes. Let sit 1 min. or until sugar hardens. Dust with confectioners
sugar. Garnish with whipped cream, toasted sliced almonds and apricot roses, if
desired, then serve. MAKES 6 SERVINGS.*

 


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by on Jan. 21, 2009 at 3:30 PM
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