Peaches and Cream Brulee


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


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… can eat the ‘bowl’!!!






Recipe adapted from Cottage Living


  1. This sounds wonderful! What a unique idea! So pretty in the “bowl” too!

  2. Wow – that is FABULOUS! Beautiful, unique and delicious! Such a clever dish…..

  3. What a neat idea! I’ve always loved the edible serving bowl idea and this takes that to a new and unique level. Great job!

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

  4. Honestly these are so amazing. I would be eating the bowl and licking my fingers!

  5. Just the name of this post sounds delicious, but the fact that these are peaches filled with cream brulee makes me swoon. Well done-buzz buzz!

  6. Brilliant combination, Anne! So mouthwatering, I would love to be able to come over and have one right now! :)

  7. Creme brulee is one of my all time favorites. Love the idea of serving it in a peach!

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

  8. What a great idea, these look fantastic! :)

    • 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! : )

  9. 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. :)

    • 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?! ;- )

  10. Very creative brulee! Perfect combining of two of our favorites, buzz!

  11. Coolest way to serve creme brulee ever. I love the peach serving cups. Excellent way to combine the flavors.

  12. 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.

    • 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! : )

  13. This delicious! The idea of presenting this dessert like this is perfect!! Thanks for sharing.

  14. YUM! I just had some creme brulee flavoured tea today and was craving some real creme brulee – this hits the spot!

    • 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! : )

  15. Hi Neighbor! :D … Oh baby is right! This is GENIUS! Ooey gooey baked peaches and creamy sweet brûlée custard. HEAVEN!

    • Yay Neighbor… 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! : )

  16. I love that these are in the peaches. Looks so tasty!

  17. Anne, this is GENIUS. I love creme brulee and peaches – the two together… in one dessert… that lets me use my blowtorch… FANTASTIC.

  18. This looks delicious! I love creme brulee so much! I’ve never had it with fruit but it sounds and looks like a great combo!

    • 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! : )

  19. Ohmilord! That is outstanding! Very cool dish with some awesome flavors. I love me some creme brulee :)

  20. 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.

    • 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! : )

  21. 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!

    • 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! : )

  22. OMG my jaw is dropped and I am drooling out here. This is so creative and i love both creme brulee and peaches . This is like yum on yum !!

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

  23. How pretty and innovative! I love the combination.

  24. Anne this looks incredible. I have never thought to make a creme brulee in anything but a dish. Genius! : )

    • 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! : )

  25. 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.

    • 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! : )

  26. 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.

    • 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! : )

  27. I can’t think of a more perfect way to serve cream brulee during the summer. Great treat!

  28. 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! : )

  29. 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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