Creamy Crème Brûlée Cookbook: Discover Delicious Crème Brûlée Recipes That You Can Whip Up at Home! by C. Will

Author:C., Will [C., Will]
Language: eng
Format: epub
Published: 2021-12-01T16:00:00+00:00

16) Peach Crème Brûlée

Creamy vanilla Crème Brûlée with pieces of fresh peaches on top

Makes: 4 servings

Prep: 30 mins

Cook: 25 mins

Ingredients:

2 cups heavy cream

5 egg yolks

1 tbsp. vanilla extract

1 ripe peach, cut into cubes

11 tbsp. sugar

Directions:

Preheat oven to 325°F.

In a saucepan over med-high heat, add the cream by heating it until it’s almost simmering.

In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until the yolks get a bit thick.

Then slowly whisk the cream into the yolk mixture. Stir in the vanilla.

Pour mixture through a strainer into any container with a spout). Divide evenly among the four ramekins and top with peaches.

Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that it comes halfway up the ramekins. Bake for 20-25 mins.

Remove the pan from the oven. Let the ramekins cool for 1 hour. Then cover with plastic & refrigerate until cold, at least 2 hours, and up to overnight.

About 10 mins before serving the Crème brulée, pull the custards out of the refrigerator.

To caramelize them under your broiler, preheat it and set the top rack in the upper two-thirds of the oven.

Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards, using about 2 tbsp per ramekin.

If using a butane torch, carefully turn the flame directly onto the sugar. Broil or torch until the sugar turns brown, approximately 3 mins. Remove.

Let cool for before serving.

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