Apricot Brulee
| Serves 4 | Ingredients | Method |
|---|---|---|
|
8 ripe apricots 1⁄2 pint of double cream 2 eggs A few drops of vanilla essence 4 tblsps of Demerara sugar |
Halve and stone the apricots. Chop roughly. Divide amongst 4 lightly greased ramekin dishes. Beat the cream with the eggs and vanilla essence. Spoon over the apricots. Stand the ramekins in a roasting tin with sufficient hot water to come 1⁄2 way up the sides of the dish. Bake at 160degreesC, 325 degrees F, Gas Mark 3 for about 30 minutes until just set. Remove the ramekins, sprinkle tops with Demerara sugar and put under a hot grill until the sugar has caramelised. The Apricot Brulee can either be served warm or cooled and then chilled for one or two hours. | |