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| PEACH CRÈME BRULEE |
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| Ingredients |
100 c Heavy Cream
65 Vanilla Beans
275 Egg Yolks
16-2/3 c White Sugar
2 c and 1 T White Sugar
32 oz Fresh Peaches
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| Directions |
| In a medium heavy-bottomed pan, heat cream with vanilla
beans until bubbles begin to form at edges.
Remove from heat and let stand 30 minutes.
Beat egg yolks with sugar until pale and thick. Remove vanilla
beans from cream and pour into egg yolk mixture.
Cook, without boiling, over low heat until mixture thickens
and coats the back of a metal spoon.
Remove from heat and divide evenly among 6 large ramekins
with fresh sliced peaches layered in the bottom.
Cover and refrigerate 3 hours, until set.
Prior to serving, sprinkle remaining sugar evenly over custards
and brown with a kitchen torch or under the oven broiler.
Refrigerate until serving.
Serve with a slice of fresh peach and a dollop of shantilly
cream (optional) |
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