Summery Peach Creme Brulee Recipe

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Peach Creme Brulee is a super quick and easy dessert recipe that uses just six simple ingredients and makes great use of juicy summer peaches.

This is one of my favorite recipes to make during the summer peach season.

Close up of peach creme brulee with a caramelized sugar top.

I wish I could enjoy peaches all year round but unfortunately peach season is too short I am always left wanting more.

Looking for more peach recipes? Try these Peach Oatmeal Bars with Almonds.

Why You Will Love This Recipe

What's not to love about chilled vanilla custard dotted with fresh peach pieces and topped with crispy caramelized sugar.
Creme brulee might sound fancy but it is actually a great make-ahead dessert that will instantly impress your dinner guests.
This dessert uses just six common ingredients that are probably already in your pantry.

If you love creme brulee you will also want to check out my recipes for Vanilla Creme Brulee, Nutella Creme Brulee, Horchata Creme Brulee, Blueberry Jam Creme Crulee, Rhubarb Creme Brulee, Mango Creme Brulee, or Sweet Corn Creme Crulee.

Recipe Ingredients

Because there are so few ingredients in these Peach Creme Brulees, now is the time to spring for the best quality ingredients you can afford.

Peach creme brulee ingredients on a white wood surface.

Fresh Peaches: Fresh peaches taste best but you can also substitute thawed frozen peaches or canned peaches. If using fresh peaches blanch and peel the skin before using.

Heavy Whipping Cream: Some recipes use a combination of both heavy whipping cream and milk to make the custard lighter. In my opinion, creme brûlée is meant to be rich so this recipe uses only heavy whipping cream.

Tip: If you want to substitute milk for some of the heavy whipping cream I would stick with a 1:1 ratio. Use one cup of heavy whipping cream and one cup of milk.

Egg Yolks: For creme brûlée you want to use just the egg yolks. Egg whites would set too firmly giving the creme brûlée a rubbery texture.

If you have never separated eggs before, check out this post from Sugar Hero where she shares four methods for separating eggs.

Save the egg whites for another recipe. Like this Lemon Swiss Meringue.

Granulated White Sugar: For creme brulee, the best sugar to use is regular granulated white sugar. Its small granules easily melt into the custard perfectly balancing the bitterness of the burnt sugar crust.

Speaking of the crust we will use granulated white sugar for the topping as well. Granulated sugar works best because the granules are small and caramelize quickly, which is important. We don't want the custard to melt while we are brûléeing the sugar.

Another benefit to using white sugar is it is easy to tell when the sugar has caramelized because it will turn from white to a golden brown.

Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.

See the recipe card for full information on ingredients and quantities.

Substitutions and Variations

Try other varieties of fruit like raspberries, strawberries, or mangoes to change the flavor of this creme brulee.

Step by Step Directions

Egg yolks and sugar whisked together in a glass measuring cup.

Step 1: Move an oven rack to the middle position and preheat the oven to 325°F (165°C).

In a medium-sized bowl whisk together the egg yolks, sugar, and salt until smooth and the egg yolks start to lighten in color.

Whisked cream and egg yolks in a glass measuring cup.

Step 2: Stir in the heavy cream and vanilla.

Tip: Whisk the eggs, sugar, and salt together in a large measuring cup to make pouring the custard into the ramekins easier.

Ramekins on a baking sheet filled with chopped peaches.

Step 3: Lay a towel across the bottom of the pan and arrange your ramekins on top. The towel will keep the ramekins from sliding around.

Divide the peaches between six ramekins.

Six unbaked creme brulees on a baking sheet.

Step 4: Pour the custard into the ramekins.

Place the pan in the oven and then pour hot water into the pan, careful not to splash water into the ramekins. The water should come about halfway up the ramekins.

Bake for 20 to 30 minutes until the edges are set but the centers are still slightly jiggly. The baking time will vary depending upon the size of your ramekins.

Step 5: Remove the baking dish from the oven and allow the custards to cool for approximately 15 minutes until you can safely pick up the ramekins and remove them from the water. Allow the custards to cool on the counter for an additional 15 minutes.

Cover each ramekin with plastic wrap and chill them in the refrigerator for at least four hours and up to four days.

Bruleeing sugar on top of a creme brulee-filled ramekin.

Step 6: Remove the custards from the refrigerator and evenly sprinkle each custard with 1 teaspoon of granulated sugar.

Ignite your torch and hold the flame about 4 inches from the surface of the custard. Using a circular motion heat the sugar until it browns and forms a crust.

Tip: The longer you brulee the sugar, the darker, more caramelized, and bitter it will become. The bitterness contrasts nicely with the sweetness of the custard.

If you want a really thick crust sprinkle a second teaspoon of sugar evenly across each custard and brulee a second time.

Make-Ahead and Storage Instructions

Make-Ahead: Uncooked custard can be stored in the refrigerator for up to 5 days. It can either be stored all together in a storage container or you can divide it into individual ramekins and cover them with plastic wrap.

Storage: Cover the cooked and cooled creme brulees with plastic wrap and refrigerate them for up to four days. Wait to sprinkle with sugar and brulee until just before serving.

Recipe FAQs

How can you tell if a peach is ripe?

Choose peaches with golden yellow skin and no tinges of green that feel heavy for their size. The stem cavity of a peach should be yellow and not green.

Ripe fruit should yield to gentle pressure and be intensely fragrant. There have been many times I have been walking through the produce section of the grocery store and have stopped to follow my nose to some delicious peaches.

What is the best way to ripen an unripe peach?

To quickly ripen peaches, place them in a paper bag. Add a ripe banana to speed up the ripening process. Check the peaches every day by holding them in the palm of your hand and giving them a gentle squeeze rather than poking them with your thumb and index finger which could cause bruising. Remove any ripe peaches.

How do you know when creme brulee is done?

Creme brulee is properly cooked when the edges are just set and the centers still have a slight wobble. The color should be smooth and glossy without any brown spots.

You can also check the internal temperature of the custard using an instant-read thermometer. Once the custard has reached 170°F (77°C) it is time to remove the creme brulee from the oven.

Expert Tips

There is no need to purchase a special pan just use whatever you already own. The size of pan you use will depend on the size of the ramekins you have. I have used cake pans, roasting pans, and jelly roll pans.
Use a water bath: Bake the ramekins in a water bath (bain-marie) to provide gentle and even heat distribution. The water bath helps prevent the custard from overheating and ensures a silky texture.
Don't rush the cooling process: After baking, allow the creme brulee to cool at room temperature for a while before transferring it to the refrigerator. This gradual cooling helps prevent cracking.
Chill thoroughly: Make sure to refrigerate the custards for at least a few hours, preferably overnight, to allow them to set and develop their flavors fully.
Caramelize the sugar just before serving: Sprinkle a thin, even layer of granulated sugar on top of each custard just before serving. Use a kitchen torch to carefully melt and caramelize the sugar, creating the signature crisp and caramelized crust. Alternatively, you can use the broiler, but keep a close eye on it to prevent burning.
To avoid burning the sugar, don't hold the flame too long over any one place.
Serve immediately after caramelizing the sugar. If allowed to sit the sugar topping will become soggy instead of crunchy.

More Dessert Recipes

Thanks for Reading!

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