Flambed Apricot Pudding
Indulge in the decadent elegance of Flambéed Apricot Pudding—a dessert that combines velvety custard with the bold sweetness of apricots, finished with a dramatic flambé flourish. This recipe begins with tender dried apricots folded into a luxuriously creamy base made with milk, heavy cream, and egg yolks, infused with a hint of vanilla for added depth. Baked to perfection in a bain-marie, the pudding achieves the perfect balance of silky smoothness and delicate wobble. Just before serving, a warm splash of brandy is lit aflame, creating a mesmerizing presentation that infuses the dessert with a subtle, smoky caramel essence. Ideal for dinner parties or special occasions, this flaming finale is as memorable as it is delicious.
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Recipe Information
Ingredients
- 250 grams Dried apricots
- 500 ml Milk
- 250 ml Heavy cream
- 100 grams Granulated sugar
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 tablespoon Butter
- 2 tablespoons Apricot jam
- 50 ml Brandy
Instructions
1. Soak the dried apricots in warm water for 20 minutes to soften. Drain and chop into small pieces.
2. In a medium saucepan, combine the milk and heavy cream. Heat gently over medium-low heat until warm, but not boiling.
3. In a mixing bowl, whisk together the sugar and egg yolks until pale and creamy.
4. Gradually pour the warm milk mixture into the egg yolk and sugar mixture, whisking constantly to prevent curdling.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Remove from heat.
6. Add the vanilla extract and butter to the custard, stirring until combined. Allow the custard to cool slightly.
7. Stir the chopped apricots and apricot jam into the custard mixture.
8. Preheat the oven to 180°C (350°F). Grease four individual ramekins or one small baking dish with butter.
9. Pour the mixture into the prepared ramekins or baking dish. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins to create a bain-marie.
10. Bake in the preheated oven for 25–30 minutes, or until the top is set but still slightly wobbly in the center. Remove from the oven and let cool slightly.
11. Just before serving, warm the brandy in a small saucepan over low heat. Remove from heat, carefully ignite with a long lighter, and pour over the pudding to flambé. Allow the flames to subside before serving.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 396 mg | 17% | |
| Total Carbohydrate | 310.1 g | 113% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 258.4 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 865 mg | 67% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3560 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
