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30 December 2012,22:33 by
Ponmathi Srilekha.S

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APRICOT, ALMOND AND MASCARPONE BRULEES

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat oven to 150°C / 300°F / Gas mark 2.
  • Spoon the apricot puree into 6 medium-size ramekins or other heat-proof dishes.
  • Beat together egg yolks and sugar until sugar has dissolved and mixture is light and creamy.
  • Heat the mascarpone and cream gently over low heat, stirring occasionally to combine, until bubbles begin to appear on surface.
  • Pour onto yolk mixture, add vanilla and stir well to combine. Strain custard into ramekins and place them in a roasting tin.
  • Pour hot water into pan to come about 1 inch up sides of ramekins.
  • Bake custards for half an hour or until just set. Remove from roasting tin and allow to cool, chill for hours.
  • Before serving, spoon brown sugar evenly over custards, completely covering the top.
  • Caramelise under grill until sugar is a rich dark brown and crisp. Allow to cool so topping hardens.

INGREDIENTS

  • 300 ml single cream
  • 4 large stoned apricots, pureed with 2 tablespoons amaretto liqueur 
  • 50 grams granulated sugar
  • 75 grams light brown sugar
  • 100 grams mascarpone cheese
  • 6 large egg yolks
  • ½ teaspoon vanilla essence

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