Today’s Recipe: Crème Brûlèe with Caramelised Peaches 🍑
This dessert, was extremely popular in the 1980s, dubbed the “symbol of that decade’s self-indulgence”. How about surprising your partner with this before indulging in their cream? We could potentially just garnish the dish with this delicate fruit, but how about giving it a nice little bite, especially if you and your partner like marking each other? ♥️
This recipe calls for:
For the caramelised peaches:
• 1 cup canned peaches in fruit juice, drained and chopped
• 1 vanilla bean, split and seeds removed (or 2 1/4 teaspoons pure vanilla extract)
• 6 large egg yolks, room temperature
• 1/4 cup + 2 tablespoons (75 g) granulated white sugar
• 4 tablespoons (50 g) superfine white sugar
Directions: Burn your name into my skin darling, it’s your little brand 👀
For the peaches:
1/1
In a heavy medium skillet, melt the butter over medium heat. Add the peaches, sprinkle with the sugar and stir until it dissolves. Cook, stirring occasionally, until the peaches are tender and the juices are slightly reduced, about 5 to 7 minutes. Remove from heat. Melt ya girl in your arms baby, I bet she’s sweeter that way.
For the crème brûlée:
1/5
Preheat your oven to 300˚ F and position a rack in the centre of the oven. Place 4, 8-ounce (240 ml) ramekins in a roasting pan where the sides of the pan are higher than the ramekins. Spoon the caramelized peaches into the ramekins (about 1/4 cup into each).
2/5
Heat the cream on medium-high heat with the scraped seeds of the vanilla bean along with the pod for about 5 minutes. Watch carefully so that it doesn't boil over. The cream will begin to bubble around the edges when it is ready. Remove from heat and remove the vanilla bean pod.
3/5
Meanwhile, in a separate bowl or stand mixer fitted with the whisk attachment, beat the egg yolks and 1/4 cup + 2 tablespoons of sugar until pale and thick (about 1-2 minutes). Slowly pour the scalding cream a little bit at a time into the egg yolk mixture, whisking constantly so the eggs don't scramble. Strain with a fine mesh sieve set over a large measuring cup or bowl (I like to strain it into a glass Pyrex measuring cup with a spout). Evenly pour the custard into the prepared ramekins. Watch closely as the cream fills to the brim, make sure you stuff her full to the brim too baby
4/5
Pour boiling water carefully around the ramekins, so that the water comes halfway up the sides of the dishes. Bake the custards for about 35-45 minutes, until they are set around the edges, but still have a little jiggle to them when gently moved. Carefully remove the custards from the water bath and set them on a wire rack to cool for about 1 hour. Refrigerate for at least 3 hours or until cold and firmed up. At this point they can be stored in the fridge for up to two days until you are ready to serve them.
5/5
To serve, sprinkle each custard with a thin, even layer of superfine sugar (about 1 tablespoon). Using a hand held kitchen blowtorch, caramelize the sugar by moving the torch back and forth over the custard, about 1-2 inches away from it at an angle, until the sugar is golden brown and hardened. Serve her immediately, just like how you’d delve into that pretty dessert
Korean BBQ for 6 - $250 - perfect for indecisive groups!
Korean BBQ for 6 – $250 – perfect for indecisive groups!
Amazing value with the BBQ set. Not only does it include Beef short rib, Pork Belly, Beef Thin skirt, Bulgogi, Marinated Chicken, Marinated Pork Rib and ox tongue, it also comes with sweet potato noodle, Hot Pot and Soft Shell Crab, Seafood Pancake, Spicy Stir Fried Rice, Fried Prawn and sweet and sour chicken!
This particular group when left to their own devices can be quite indecisive and the…
