Apricot crème brûlée with vanilla ice cream

Serves 4

350 g apricots from the Val Venosta Vinschgau Valley
300 ml cream
1 vanilla pod
3 egg yolks
3 tbsp sugar
30 g brown sugar

Stone the apricots, pass half of them through a sieve, if necessary. Split the vanilla pod lengthwise, scrape out the pulp and simmer for 3 minutes with the cream. Leave the vanilla cream to cool for about 30 minutes.
Preheat the oven to 140°C.
Beat the egg yolks with the sugar in a mixing bowl in a warm bain-marie until frothy, slowly pour in the vanilla cream and carefully fold in the pureed apricots.
Pour into four ramekins, top with the remaining apricots and leave to set in a hot bain-marie in the oven for about 45 minutes. Cool.

Finishing
Sprinkle the apricot crème brûlée with brown sugar and caramelise using a Bunsen burner or in the oven over a high top heat.
Serve with vanilla ice cream and baked puff pastry.