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How to make Ginger and apricot custard brulee

Yield = 8
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 150g dried apricots, finely chopped
  • 1 tablespoon glace ginger, finely chopped
  • 1 cup apple juice or orange juice
  • 2 x 500g tubs vanilla custard
  • 1 cup caster sugar, for sprinkling

Method

  • Step 1 Combine apricots, ginger and fruit juice in a small saucepan over medium-low heat. Cover and cook for 10 to 12 minutes or until all juice has been absorbed. Divide apricots between eight 3/4-cup capacity ovenproof ramekins.
  • Step 2 Spoon custard over apricots until ramekins are almost full. Cover and refrigerate overnight or until cold.
  • Step 3 Position a grill rack as close to the grill as possible (custards need to be close to the heat source to cook quickly). Preheat grill on high heat.
  • Step 4 Place custards in a heatproof dish or roasting pan filled with ice. Using half the sugar, sprinkle 1 layer of sugar over surface of each custard. Place custards under grill for 4 to 5 minutes or until sugar melts and caramelises. Repeat with remaining sugar, topping up ice in dish as necessary. Set brulee aside for 5 minutes or until toffee sets. Serve.