Amazing Peach Creme Brulee

single peach creme brulee on a white wood surface

4.67 from 9 votes

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

Prep Time10

Cook Time40

Additional Time4 30

Total Time5 20

Course: Dessert

Cuisine: French

Servings:

Calories: 376kcal

Author: Erica Schramek

Equipment

Ingredients

2 cups heavy whipping cream
1 teaspoon vanilla extract
3 egg yolks
½ cup granulated sugar
½ teaspoon cinnamon
⅛ teaspoon kosher salt
1-2 peaches peeled and chopped into ½ inch pieces

US Customary - Metric

Instructions

Move an oven rack to the middle position and preheat the oven to 325ºF.
In a medium-sized saucepan heat the 2 cups heavy whipping cream over medium-high heat until it begins to simmer. Remove the saucepan from the heat and stir in the 1 teaspoon vanilla extract.
In a medium-sized bowl whisk together the 3 egg yolks, ½ cup granulated sugar, ½ teaspoon cinnamon, and ⅛ teaspoon kosher salt until smooth and the egg yolks start to lighten in color.
Continuously whisk the yolks while you slowly pour in the warm cream.
Place a fine-mesh strainer over a large measuring cup and carefully pour the custard through. For perfectly smooth custard use a spoon to skim off any foam.
Lay a towel across the bottom of a pan and arrange your ramekins on top. Divide the 1-2 peaches between six ramekins. Carefully pour the cream mixture over the top of the peaches. 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 widely depending upon the size and shape of your ramekins.
Remove the baking pan 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.
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. For a thicker crust sprinkle a second teaspoon of sugar evenly across each custard and brûlée a second time.

Notes

Tips

Try other varieties of fruit like raspberries, strawberries, or mangoes to change the flavor of this creme brulee.
Be careful to not overheat the cream. Bring it just to a simmer not necessarily a full boil.
Slowly pour the hot cream into the egg and sugar mixture while whisking constantly. Adding the cream too quickly will cause the eggs to curdle turning them into scrambled eggs.
Use a water bath when baking the creme brulees. The water helps to insulate the custard to prevent the outside from cooking too quickly before the centers have had time to set.
Chill for at least 4 hours in the refrigerator before serving. Creme brulee is meant to be served chilled with a warm topping.
Serve immediately after caramelizing the sugar. If allowed to sit the sugar topping will become soggy instead of crunchy.

Storage

Wrap leftover creme brulees with plastic wrap and store them in the refrigerator for up to 5 days. Remember to wait to top with and brulee the sugar until just before serving.

Nutrition