Crème brûlée and dessert wine : a perfect match
This dessert wine is made with Muscat, a white grape variety. It has an intense amber color. On the nose we have aromas of honey, orange liqueur, white flowers and peach. Silky mouthfeel, with good acidity and nicely balanced residual sugar. Long finish with dried apricot and honey flavors. Should be good with fresh fruit deserts and with crème brulee (see the following recipe).
Apricot Crème Brûlée Recipe
Servings : 6
- 15 ozs apricots (in syrup, drained and chopped)
- 4 yolks (extra-large egg)
- 1 egg (extra-large)
- 1/2 cup granulated sugar
- 2 tbsps granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 3 cups heavy cream
- 2 tbsps liqueur (peach)
Divide chopped apricots evenly among six 4-ounce ramekins.
Using electric mixer on low speed, beat egg yolks, egg, 1/2 cup sugar, vanilla extract and cinnamon for 1 minute.
In saucepan over medium-high heat, cook heavy cream 5 minutes, or until thermometer (not touching sides of pan) reads 160 degrees Fahrenheit. DO NOT BOIL.
With mixer on low speed, slowly add heavy cream to egg mixture.
Stir in peach-flavored liqueur.
Divide egg mixture evenly among prepared ramekins.
Place ramekins in baking pan. Fill baking pan with 1 inch of boiling water.
Bake at 300 degrees Fahrenheit for 30 minutes, or until custard is set.
Remove ramekins from water bath; let cool to room temperature.
Chill for 4 hours.
To serve, sprinkle 1 tablespoon sugar evenly over top of each ramekin (1 teaspoon per ramekin). Place under broiler 1 minute or until sugar is golden brown and carmelizes evenly.
Let sit 1 minute, or until sugar hardens.