👥10 people
⏲️10m
🕐45m
🍽️dessert
Summer is coming to an end, this cold custard with a warm brittle sugar crust will ease us into the fall!
Ingredients
- 1 quart heavy cream
- 1 tablespoon vanilla bean paste
- 1 cup sugar
- 6 large egg yolks
- 2 quarts hot water
- ½ cup turbinado sugar
- 2 peaches, sliced and macerated
- ¼ cup blueberries
- 1 sprig of mint
Method
- Preheat the oven to 325° degrees .
- Place the cream, vanilla bean paste into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes.
- In a medium bowl, whisk together 1 cup sugar and the egg yolks until well blended and it starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 10 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 4 hours and up to 3 days. For Class we let it rest for 4 hrs, causing it to still be quite creamy and not fully set, making for a delicious almost “melted ice cream” texture. Although, letting it rest for 24 hrs will yield a much more firm brulee, the choice is yours.
- Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the turbinado sugar equally among the 10 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
- Garnish the brulee with the macerated peaches, blueberries, and a few leaves of mint.
