PEACH CREME BRULEE
Make and share this Peach Creme Brulee recipe from Food.com.
Provided by Da Huz
Categories Dessert
Time 4h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Heat the cream in a sauce pan. Stir occasionally to keep skin from forming. Just before it is boiling, remove from heat and add vanilla.
- Meanwhile, cream egg yolks and sugar in a bowl. Try not to incorporate any air into the mix. I find that a fork works well for this small amount -- a whisk is too big.
- SLOWLY drizzle cream into eggs, continuing to mix with the fork. If you pour too quickly you will cook the egg. Again, try not to incorporate any air as you mix.
- Drain the peaches and place peach slices in the bottom of each ramekin. Then pour the custard on top of the peaches. You want to have enough custard that the peaches are completely covered. Narrower, taller ramekins work better than wider, shorter ones.
- Place ramekins in a baking tray or roasting pan, then pour water into the pan (don't splash into the custard) so that it comes halfway up the sides of the ramekins. Carefully place in the oven (don't splash into the custard) and bake about 30 minutes. Custard is done when it is set but still jiggles.
- Remove from the oven, and remove from the water bath. Allow to cool completely. Then cover with plastic wrap and chill for a couple hours in the fridge. You can store like this for several days if you like.
- Just before serving, sprinkle a thin layer of brown sugar on top of each custard and use a kitchen torch (or your oven's broiler) to melt and caramelize the sugar. Try not to burn it. If you are using the broiler, be careful, it burns very quickly. Don't take your eyes off of it!
Nutrition Facts : Calories 407.4, Fat 30.8, SaturatedFat 18.4, Cholesterol 224, Sodium 42.9, Carbohydrate 31.2, Fiber 0.7, Sugar 27.5, Protein 4
INSTANT PEACH BRûLéE
Fresh marinated peaches, whipped cream and brown sugar is broiled until the cream is bubbling and the brown sugar has melted and created a thin crust. Not an authentic crème brûlée, but it has all the elements. A fast dessert that tastes like heaven. From Lucy Waverman at Food and Drink.
Provided by Leslie
Categories Dessert
Time 8m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat broiler to high.
- Toss peaches with schnapps or brandy.
- Whip cream with 2 tbsp sugar until it holds stiff peaks. Divide cream between 4 individual gratin dishes. Top with sliced peaches and sprinkle each dish with 1 tbsp sugar.
- Place under broiler and broil for 2 to 3 minutes or until sugar has melted and cream is bubbling. It will bubble up over the peaches. Serve at room temperature.
Nutrition Facts : Calories 238, Fat 11.4, SaturatedFat 6.9, Cholesterol 40.8, Sodium 18.4, Carbohydrate 34.9, Fiber 2.5, Sugar 31.9, Protein 2.2
PEACH BRULEE
Quick and easy peach dessert. Serve with whipped cream or vanilla ice cream.
Provided by KERAKAY
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 7m
Yield 3
Number Of Ingredients 4
Steps:
- Preheat the broiler.
- Arrange peach halves, cut-side up in a shallow baking dish. In a small dish, stir together the brown sugar, cinnamon, and chopped pecans. Sprinkle the mixture over the peaches.
- Broil 3 inches from heat for 2 to 3 minutes, or until the topping is browned. Serve with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 35.7 g, Fat 7.2 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 10.8 mg, Sugar 32.6 g
More about "instant peach brûlée recipes"
ONTARIO PEACH CRèME BRULEE - PRODUCE MADE SIMPLE
From producemadesimple.ca
Servings 6Estimated Reading Time 2 mins
- *Peach Compote:* In saucepan, bring 3 tbsp (45 mL) sugar and water to boil over medium heat, stirring to dissolve sugar. Add diced peaches and cardamom. Simmer for 7 to 8 minutes, stirring frequently, until tender and thickened. Set aside to cool slightly.
- *Custard:* In mixing bowl, whisk egg yolks until slightly thickened. Gradually whisk in ¼ cup (50 mL) granulated sugar until blended. Heat cream to almost simmer (until hot to touch). Gradually pour into egg mixture, stirring. Stir in vanilla.
- Place 6 (6oz/175 mL) ramekins on bottom of a baking pan (large enough to hold ramekins comfortably without touching). Divide peach compote evenly among ramekins. Carefully spoon custard mixture over compote. Pour enough hot tap water into pan to come halfway up the sides of the dishes. Bake until custard sets, but still quivers when gently shaken, about 1 hour. Carefully remove ramekins from pan and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
RECIPE DETAIL PAGE | LCBO
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- Whip cream with 2 tbsp (25 mL) sugar until it holds stiff peaks. Divide cream between 4 individual gratin dishes. Top...
- Place under broiler and broil for 2 to 3 minutes or until sugar has melted and cream is bubbling. It will bubble up...
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