You are here

Peach And Vanilla Crème Brûlées

Sophie.Michell's picture
“People are often nervous about making this dessert but these are my fail proof, very easy crème brûlées! It can be awkward cooking them in a water bath and getting the timing and temperate just right. In this recipe they don’t get cooked in the oven at all, just on the stove and then they cool into a perfectly rich, smooth custard. Peaches and cream are classic aromatic, complementary flavours and these will get made again and again.” - Sophie Michell
Ingredients
  Peaches 2 Large
  Double cream 450 Milliliter
  Milk 200 Milliliter
  Egg yolks 5
  Castor sugar 100 Gram
  Vanilla pod 1 , split and scraped
Directions

1. First of all de-stone the peaches and cut into approximately 1cm dice. Add these to a saucepan along with the sugar and a splash of water. Bring to the boil and simmer for 5 minutes, until softened, then take off the heat and cool.
2. Next, heat the cream, milk and vanilla pod in a saucepan. In a separate bowl, whisk the egg yolks and sugar together. Just as the mixture comes to the boil, remove from the heat and strain into the egg and sugar mix and stir well. Pour this mixture back into the saucepan and slowly bring back up to simmer again, keep stirring and do not heat too much or too quickly. You want it to thicken enough to coat the back of a spoon.
3. Place 6 ramekins on a tray and add a tablespoon of the peach mix to the bottom of each dish, then top up with the custard. Cool completely and then place in the fridge to chill overnight.
4. To serve, sprinkle some Demerara sugar over the top, grill or blow torch until caramelised and serve.

For more information about South African fresh produce please visit BeautifulCountryBeautifulFruit.co.uk

Recipe Summary

Cuisine: 
African
Course: 
Dessert
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
6

Rate It

Your rating: None
4.633335
Average: 4.6 (3 votes)