Wash and dry the apricots. Cut them in half and remove the kernels.
Preheat oven thermostat 6/7 (220°C/ 240°C)
Place the apricots on a baking sheet, sprinkle with icing sugar and arrange a few rosemary leaves on the apricot mumps. Brown for 15 minutes.
Remove apricots from the oven, let cool and remove all rosemary leaves.
If you choose frozen apricots, let them thaw and drain before baking.
Preheat the oven to 90°C.
Meanwhile, combine the egg yolks and white sugar. Then add the cream, milk and a few drops of vanilla extract. Let rest in the refrigerator for two hours.
Arrange 2 roasted apricots at the bottom of the pots. Divide the mixture into each pot. Bake for about 1h30.
Let stand for 20 minutes at room temperature.
Before serving, sprinkle the caramel chip bag over each small jar of crème brûlée.
Caramelize in a very hot oven for up to one minute under the oven grill or with a caramelizer.
Arrange half an apricot on each pot. Enjoy immediately.
My name is Patricia Kettenhofen, I am a photographer and for many years I have been working exclusively in the culinary world by capturing images that I wish authentic for many customers; I’m also a recipe writer and culinary stylist ... but for my images... Everything inspires me in my profession: the markets, the interior of my neighbour’s fridge, high school canteens, an apple vendor, a crate of carrots, the hands of a gardener, the speech of a farmer or a grandmother who makes her garden, the great chefs of course, books, foreign recipes; my box and I work for you with great humility, it is important in this profession.