Peach Cream Brûlée
Peach cream brûlée is a recipe with fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 425 ml small currant puree (1 small currant puree)
- 300 ml milk
- 3 tbsp cornstarch
- 1 tbsp sugar
- 2 egg yolks
- 200 ml whipping cream
- brown sugar (for dusting)
Instructions
-
1.
Drain the peach halves, catch the juice and measure out 175 ml (top up with water if needed). Whisk a bit of the juice with the starch and sugar until smooth; add this mixture and the milk to a pot and bring to a boil. Stir in the prepared starch and let it boil once more. Set aside and quickly whisk in the egg yolks. Fill six heat‑proof glass ramekins with the peach halves, pour the cream over them, and cool.
-
2.
Whip the cream until stiff and spread it over the cooled crème; place in the freezer for 15 minutes so the cream slightly firms up. Sprinkle sugar on top and caramelize with a blowtorch or Bunsen burner. Serve immediately.
