Recipes by Lucy Waverman available at www.EpiPen.ca
You can make this dessert well ahead, but caramelize the sugar topping just before you serve it. Professionals use a blow torch to get the perfect sugar crust, but the broiler on your oven works nearly as well. You can add ginger to the apricot mixture if desired. Tapioca doesn?t dissolve easily so grind it first in a coffee grinder. Alternatively you can puree the whole mixture with an immersion blender once it is combined.
ingredients
Brulee
Topping
directions
Preheat oven to 325 F (160 C).
Combine apricots, apricot nectar and water in a small pot over high heat. Bring a boil, turn heat to medium-low and simmer for 10 minutes or until apricots are very soft. Add coconut milk, vanilla and salt and use an immersion blender to puree mixture until smooth.
Place minute tapioca in a coffee grinder and grind until powdery. Add to apricot mixture in pot and heat over medium heat until
mixture bubbles. Remove from heat and allow to cool, stirring occasionally to dissolve tapioca.
Divide mixture between 4 to 6 oiled shallow, wide ramekins. Place in the refrigerator and chill until set.
Preheat broiler to high.
Place ramekins on a baking sheet, and sprinkle each with a tablespoon of sugar. Place under broiler about 6 inches (15 cm) from element, and broil for 3 to 5 minutes or until sugar has dissolved and become golden. Watch carefully to make sure the
sugar does not burn. Serves 4.