Cream Brulee with Apricots and
Orange Blossom Water
8 egg yolks
1/2 cup sugar
2 cups heavy cream
12 apricots (washed, dried, pitted, and cut in half)
The juice of 1 lemon
2 tablespoons of orange blossom water
Cook the fresh apricots in a sauce pan with some lemon juice (350F-180C) Cover it and let it cook until it looks like a marmalade. Let it cool off.
In a sauce pan, heat the cream gently with the vanilla beans( 325F-170C). Caution!!! The heavy cream must be hot but not boiling because it will causes the eggs to curdle and you don’t want that to happen).
In a large bowl mix the yolks and the sugar until well blended.
When the heavy cream is warm pour gradually the heavy cream into the eggs mixture and ad the orange blossom water.
Get your 4 ramequins ready. Get a layer of the apricot marmalade to the bottom then add the cream mix on the top.
Place the ramequins in a bakeware and filled them half way with boiling water. Cook in the owen for 40 mins.
After cooking let them cool off and leave them in the refrigerator for at least 2 hours. A few minutes before serving, sprinkle fine sugar on the top and burn with a gas lighter.