Crème brûlée orange water

Standard

 

 

 

Cream Brulee with Apricots and 

Orange Blossom Water



4 Gourmands


8 egg yolks

1/2 cup sugar

2 cups heavy cream

Vanilla beans 

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.


 



 

 

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About sexygourmetchef

Natacha is a business woman and talent born and raised in France. She started her early career in the hospitality industry and worked in the field for more than 15 years prior moving to the US. Natacha Mannhart has been traveling all around the world managing restaurant's team and cooking with the most prestigious French Chefs. She has successfully created her production company and she is actually working on her first 3D cooking show. The past 3 years she has also been successfully coaching and motivating peoples in the field of goals setting and personal life achievement. http://www.natachamannhart.yolasite.com http://www.p7prod.yolasite.com http://www.sexygourmetchef.yolasite.com http://www.selfhelpandempowerment.yolasite.com http://www.foodiefollies.blogspot.com France, UK, United States Restaurant Manager and celebrity Chef. Education 1992-2011 Activities and Societies: Cordon Bleu Culinary school France, Accounting and Management Post Graduate UK, MBA Degree University of Phoenix (on progress)

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