ingredients

35 cl of Elle & Vire Crème Brûlée Preparation
500 g of fresh apricots (or frozen), or about ten apricots
1 branch of rosemary
3 tablespoons icing sugar

Steps

Step 1

Wash and dry the apricots . Cut in half and remove the stones.

Preheat the oven to 220 ° C / 240 ° C (th 7/8).

2nd step

Place the apricots side up on a baking sheet , sprinkle with icing sugar and arrange some sprigs of rosemary on the apricot mumps. Brown for 15 minutes.

Remove the apricots from the oven, let cool and remove all the sprigs of rosemary.

Meanwhile, make the Elle & Vire Crème Brulee Preparation by heating over low heat until the first boiling.

Step 3

Arrange 2 half apricots roasted in the bottom of the small pots.

Divide the Elle & Vire Crème Crème Preparation into each jar.

Let cool before putting them in the fridge and let them rest for 2 hours.

Step 4

Before serving, sprinkle the bag with caramel chips on each pot of crème brûlée.

Caramelize in a very hot oven for a maximum of 1 min under the grill or with a torch.

Arrange on each pot a half apricot. To taste without waiting.

tips

If apricots are frozen, let them defrost and drain before baking.