Peaches and Cream Brulee

“LIFE IS BETTER THAN DEATH, I BELIEVE, IF ONLY BECAUSE IT IS LESS BORING, AND IT HAS FRESH PEACHES IN IT.”  Alice Walker

Peaches and Cream Brulee | From My Sweet Heart

You like peaches, right?  I thought so! 

And how about crème brûlée?  YES!  Me, too!!! 

So it’s inevitable…..they have to come together!  Two simple flavors come together to create such a sweet medley in your mouth.  Just get yourself some of these fresh, ripe, juicy peaches…..mix a simple sweet vanilla custard on the stove.  A sprinkling of sugar….and a little caramelization!  This is going down as one of my all time favorite summer desserts!   Wait till you see what it looks like when you start scooping!!!……

 

Oh baby!   Look how pretty…..

 

Peaches and Cream Brulee | From My Sweet Heart

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What compelled me to try this recipe is that I wanted a recipe that would naturally use summer peaches as they are at their peak.  Nothing beats a fresh, juicy peach.  Except when you add a smooth, sweet vanilla custard.  The flavors do not compete and work rather harmoniously together.  Just top it off with a crisp, caramel top.  You will be amazed at how simple and elegant this dessert is.  

 

Level of Difficulty:  easy

Yields:  6 servings

 

Peaches and Cream Brûlée:

  • 6 whole, ripe peaches
  • 2 cups of heavy cream
  • 1 whole vanilla bean
  • 1 teaspoon of pure vanilla extract
  • 2/3 of a cup of sugar
  • 6 large egg yolks
  • 4-6 teaspoons of sugar

 

Peaches and Cream Brulee | From My Sweet Heart

 

Place the cream in a medium saucepan.  Split the vanilla bean in half lengthwise and scrape in the seeds.  Add the entire bean pod and bring to a simmer.  Then turn off the heat.  Add the vanilla extract.

Combine the egg yolks and the sugar in a mixing bowl.  Whisk until smooth.  Slowly add the warm cream, a little at a time, to the egg mixture, whisking constantly.  (Discard the bean pods at this point…I found it made the upcoming whisking easier to do.)  Set the bowl with the egg mixture on top of a saucepan of simmering water.  Make sure the bowl doesn’t touch the water.  Whisk mixture constantly about 10-15 minutes until it reaches a temperature of 180°F and the custard coats the back of a spoon. (Unlike creme brulee, this custard will not go into the oven, so make sure you bring it to this temperature to be sure the eggs are cooked.)  Remove the bowl from the heat and allow it to cool completely.  The custard will also thicken as it cools.  Cover with plastic wrap, pressing it directly onto the custard to avoid it getting a skin, and then chill overnight.

Cut the tops off of the peaches.  You may also need to cut a small piece from the bottom to assure they will sit flat.  Carefully remove the pit with a spoon and hollow them out a bit.  Make sure this is not much juice in the bowl of the peach or the custard will get runny.  Spoon or pipe the custard into the centers of the peach so that the mixture is even with the top of the peach.  Refrigerate until ready to serve.

 

 

Peaches and Cream Brulee | From My Sweet Heart

 

Sprinkle a thin layer of sugar (about 1 tsp) on top of the custard filled peach.  Caramelize the sugar using your kitchen torch.  Remember to keep it moving for even coloring. Best served within an hour of caramelizing.  But DON’T forget to scoop up some of the peach along with the custard.  And guess what?  When you are done with the center…..you can eat the ‘bowl’!!!

Enjoy!

 

 

:-D

 

Recipe adapted from Cottage Living

Comments

    • Anne says

      Thanks Janet! I’m from the ‘eat everything that’s on your plate’ generation…….including the plate! : )

    • Anne says

      Creme brulee is one of my all time favorites, too! But the peaches, which are so good right now, make it even better! : )

    • Anne says

      Thanks Kelly….just a little bit of custard because I didn’t want to hollow out too much of the peach….it’s the best part! : )

  1. says

    Love, love, LOVE this idea. The local peaches have been spectacular so far this season, and this sounds like just the thing to show them off… especially since creme brulee is my favourite dessert. Plus, as a bonus, it means I can bust out my mini blowtorch, too. :)

    • Anne says

      Hi Isabelle and thanks! The local peaches are PERFECT right now. The creme brulee….it’s just a little garnish! Ha! And don’t you just love using your blowtorch?! ;- )

  2. says

    Oh. My. Goodness. I can’t believe I’ve never thought to do this- it’s brilliant! And gorgeous! And I’m going to need to pick up a new kitchen blow torch on the way home because this needs to get made ASAP.

    • Anne says

      Sarah…Thanks and I don’t know why I didn’t think of this sooner! Once you get your blowtorch….you’ll be thinking of a million ways to use it! I love any excuse to pull mine out! Have fun! : )

    • Anne says

      Divya….that tea sounds awesome. I’ve never tried it. Where did you find it? I love the flavor of creme brulee….and I love tea! : )

    • Anne says

      Yay Neighbor…..you are here?!?! Let me know when you start to feel settled….would love to treat you to drinks/dinner! And oh baby is right! This is good stuff! : )

    • Anne says

      Elyse….Thanks! This is the first time I’ve had it in fruit, too! But the combination of the peach with the custard is amazing! : )

  3. says

    This dessert looks incredible! Creme Brulee is probably my all time favorite dessert. Having it in a peach is spectacular. Seriously my jaw is dropped and stuck open.

    Speaking of all those egg whites and macaroons, do you have a favorite/go-to recipe? I’m wanting to make some today but have never tried macaroons before.

    • Anne says

      Russell…..I LOVE creme brulee too! I could eat it for breakfast! Well….actually….I did eat this for breakfast one morning……but you know…..peaches….for breakfast…..isn’t all bad! I’ve only made macarons once…..and I used Jill Colonna’s Book. They turned out well for my first try! : )

  4. says

    I have to send this link to my son. He made Cream Brulee for me a couple of years ago and I know he’d love this. It’s so pretty and creamy. Double YUM!

    • Anne says

      Sandra….this is most definitely a double yum! If he likes peaches as much as he does creme brulee….than this might be just for him! I’m coming over to resend my email soon! : )

    • Anne says

      Kankana…..I am smiling right now because I love your expression….”yum on yum”……I hope you will try this….it is sooooo good! : )

    • Anne says

      Hi Ramona! Thanks! I thought it would be an interesting way to showcase these wonderful peaches! Before this….I made it in ramekins, too! Hope you are having a GREAT weekend! : )

  5. says

    OMG, you have to get an award or something for this :-) talk about party in my mouth! That looks and sounds absolutely delicious. Thanks for this I am inspired to make creme brulee this weekend.

    • Anne says

      Hi Rita! You are so funny! I couldn’t possibly accept an award for this because it is soooo easy to make! But thanks!!! I hope you will try it. The combination of the custard and the peaches is just awesome! : )

  6. says

    You can’t see me right now but I am bowing like the scene from Wayne’s World. We’re not worthy, we’re not worthy plays over and over in my head. This is a genius idea. Love it. I adore when things are in a food bowl. This one blows my mind.

    • Anne says

      Kim….I am NOT worthy! Ha! Because this was so ridiculously easy! It just happens to look fancier. But I LOVE that you just finish off the peach when the custard is gone! : )

  7. Bob says

    this looks really good. I’m going to make it for a dinner party next weekend. Are there any tricks/tips for making sure the peach “bowls” are as free of juice as possible before adding the custard? How far in advance of serving can you stuff the peaches? Is this something I can do in the early afternoon or is there a risk that the custard will absorb too much peach juice if it sits that long before being served? thanks! can’t wait to try these (and accept the praise of my dinner guests)

    • Anne Boeckl says

      Hi Bob…I made the custard the day before and I recommend that so that it thickens nicely. I removed the pits and just blotted out the peach a little bit of excess juice. But I made them and then shot them (and ate them!) right away. I think I would be afraid that once you cut into the peach, if you let it sit too long, even in the fridge, it might take on that rusty, spoiling look. But as per our emails….I’ve cut into a peach, added some pastry cream and have it sitting in a covered container in my fridge. I will check it after dinner (the time I would be making dessert) to see how it looks and I’ll toss you another email. Hope this helps! : )

  8. Bob says

    As I told you in my last email, these were a huge hit at my dinner last night and were SO easy to make. If anyone wants to show off without a lot of effort, this dessert is the way to go.

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