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  • Apricot creme brulee by Modest Marce

Apricot creme brulee by Modest Marce



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!