Apricot Bread Pudding (Creme Brule)

Ingredients:

1 quart Heavy Cream
3 tablespoons Apricot Preserves
8 Egg Yolks
1 cup Sugar
1/2 cup Fig Syrup
1 Baguette
1/4 Slivered Almonds
8-10 6oz Ramekins

Directions:

Start by tearing baguette up into small pieces, place in a bowl and add almonds and toss. Pour 2 teaspoons fig syrup into the ramekins to coat bottoms and set aside.

In a sauce pan over medium high heat cook the cream, sugar and apricot preserves for 8-10 minutes then remove from heat just before boiling. Temper cream mixture into the egg yolks being careful not to cook the eggs (add slowly, stirring constantly). Pour the resulting custard through a mesh strainer.

Divide the almond/bread mixture among the ramekins, pour custard over the bread crumbs, stop about 1/4″ from the top. Place in 350′F oven (no water bath) for 15-20 minutes or until custard is set. Allow to cool a bit then serve. I prefer mine just out the oven- very hot and topped with salted caramel sauce!

Chef Frank Magana