Almond Infused Apricot Crème Brûlée

Ingredients

• 1 pint heavy cream
• 4-6 bitter almonds, pounded
• 4 egg yolks
• 1/2 teaspoon all-purpose flour
• 1-2 tablespoons apricot jam
• Powdered sugar, for topping

Method

1. 1 Boil cream with pounded bitter almonds. Strain the mixture to remove solids and let it cool completely.
2. 2 Whisk egg yolks and flour together until smooth. Stir this mixture into the cooled cream.
3. 3 Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
4. 4 Stir in apricot jam. Pour into ramekins and sprinkle generously with powdered sugar.
5. 5 Brown the sugar topping using a kitchen torch or broiler until caramelized and golden.