Ingredients for 6 X 250 g/80 OZ ramekins
500g/18oz sour cream
12 egg yolks
2 vanilla pods
20g/11dr brown sugar for each ramekins
9 whole apricots or 18 sun-dried apricots
Whisk the yolks and the sugar together.
Split and scrub the vanilla pods and bake them in the milk and cream. Pour the boiling liquid on the mix of egg yolks and sugar and strain with a chinois.
Fill the ramekins with the mix 1cm from the top. Bake in a preheated oven at 120°C/240°F for 20 to 30 minutes. The cream should be quivery at the end of cooking.
Take out of the oven and let cool. Dust with brown sugar and caramelise with a blowtorch.
Add the sugar and the butter in a saucepan and cook for a few minutes until caramelisation.
Slice the apricots in halves and place on the hot saucepan. Caramelise for one or two minutes on each side.
Delicately lay out the apricots on the ramekins filled with crème brûlée.
An everlasting blend of tradition and innovation through selected and noble products. You will share Laurent Duchêne’s passion and enjoy his most simple but traditional patisseries. A large range of customized creations will awaken essential emotions and offer unique flavours for the gourmet’s [...]Read more