Peach Crumble Crème Brûlée
Directions
- 1Dice up your peaches for the custard base.
- 2Dice up your peaches for the custard base.
- 3Dice up your peaches for the custard base.
- 4Transfer the diced peaches to a pot that is on medium heat.
- 5Transfer the diced peaches to a pot that is on medium heat.
- 6Transfer the diced peaches to a pot that is on medium heat.
- 7Measure out the milk and heavy cream and pour that into the pot.
- 8Measure out the milk and heavy cream and pour that into the pot.
- 9Measure out the milk and heavy cream and pour that into the pot.
- 10Add your fresh vanilla beans, granulated sugar, and a very small pinch of salt and give this a good whisk.
- 11Add your fresh vanilla beans, granulated sugar, and a very small pinch of salt and give this a good whisk.
- 12Add your fresh vanilla beans, granulated sugar, and a very small pinch of salt and give this a good whisk.
- 13Heat the mixture to about 150 to 160 degrees Fahrenheit.
- 14Heat the mixture to about 150 to 160 degrees Fahrenheit.
- 15Heat the mixture to about 150 to 160 degrees Fahrenheit.
- 16Thinly and as neat as possible slice the fruit up and fan it out onto a plate that has been sprinkled with a layer of sugar.
- 17Thinly and as neat as possible slice the fruit up and fan it out onto a plate that has been sprinkled with a layer of sugar.
- 18Thinly and as neat as possible slice the fruit up and fan it out onto a plate that has been sprinkled with a layer of sugar.
- 19Sprinkle the top of the fruit with another layer of sugar, then squeeze fresh lemon juice over the top and let this macerate while you continue to prep the custard.
- 20Sprinkle the top of the fruit with another layer of sugar, then squeeze fresh lemon juice over the top and let this macerate while you continue to prep the custard.
- 21Sprinkle the top of the fruit with another layer of sugar, then squeeze fresh lemon juice over the top and let this macerate while you continue to prep the custard.
- 22Separate the yolks from the whites and place the yolks into a mixing bowl.
- 23Separate the yolks from the whites and place the yolks into a mixing bowl.
- 24Separate the yolks from the whites and place the yolks into a mixing bowl.
- 25Once the fruit is tender, mash or blend it together and give it a good strain to remove the skin and pulp.
- 26Once the fruit is tender, mash or blend it together and give it a good strain to remove the skin and pulp.
- 27Once the fruit is tender, mash or blend it together and give it a good strain to remove the skin and pulp.
- 28Slowly pour the now peach-flavored cream into the yolks while constantly whisking until it is thoroughly combined.
- 29Slowly pour the now peach-flavored cream into the yolks while constantly whisking until it is thoroughly combined.
- 30Slowly pour the now peach-flavored cream into the yolks while constantly whisking until it is thoroughly combined.
- 31Place a few slices of the macerated fruit into each bowl.
- 32Place a few slices of the macerated fruit into each bowl.
- 33Place a few slices of the macerated fruit into each bowl.
- 34Gently pour in the custard base right over the top until the bowl is a little more than half full.
- 35Gently pour in the custard base right over the top until the bowl is a little more than half full.
- 36Gently pour in the custard base right over the top until the bowl is a little more than half full.
- 37Torch the top of the custard to remove any air bubbles.
- 38Torch the top of the custard to remove any air bubbles.
- 39Torch the top of the custard to remove any air bubbles.
- 40Place the custard into a 325-degree Fahrenheit oven, fill the tray with hot water and bake until the internal temperature of the custard is around 170 degrees Fahrenheit, this should take about 45 minutes.
- 41Place the custard into a 325-degree Fahrenheit oven, fill the tray with hot water and bake until the internal temperature of the custard is around 170 degrees Fahrenheit, this should take about 45 minutes.
- 42Place the custard into a 325-degree Fahrenheit oven, fill the tray with hot water and bake until the internal temperature of the custard is around 170 degrees Fahrenheit, this should take about 45 minutes.
- 43Add the butter to a pan that's on medium to high heat and get it to a dark brown color.
- 44Add the butter to a pan that's on medium to high heat and get it to a dark brown color.
- 45Add the butter to a pan that's on medium to high heat and get it to a dark brown color.
- 46Add in the steel cut or rolled oats and toast those for about 30 seconds.
- 47Add in the steel cut or rolled oats and toast those for about 30 seconds.
- 48Add in the steel cut or rolled oats and toast those for about 30 seconds.
- 49Stir in the flour and remove this from the heat.
- 50Stir in the flour and remove this from the heat.
- 51Stir in the flour and remove this from the heat.
- 52Add in the sugar, crushed graham crackers for a really nice home touch to the crumble, along with a small pinch of nutmeg.
- 53Add in the sugar, crushed graham crackers for a really nice home touch to the crumble, along with a small pinch of nutmeg.
- 54Add in the sugar, crushed graham crackers for a really nice home touch to the crumble, along with a small pinch of nutmeg.
- 55Give this a really good mix then you're going to pour this onto a tray, put it right back into the same oven as the crème brûlée until it's crispy and slightly darkened.
- 56Give this a really good mix then you're going to pour this onto a tray, put it right back into the same oven as the crème brûlée until it's crispy and slightly darkened.
- 57Give this a really good mix then you're going to pour this onto a tray, put it right back into the same oven as the crème brûlée until it's crispy and slightly darkened.
- 58Remove the crème brûlée from the oven and let it chill in the fridge or in the freezer if you are in a rush until it has fully set up.
- 59Remove the crème brûlée from the oven and let it chill in the fridge or in the freezer if you are in a rush until it has fully set up.
- 60Remove the crème brûlée from the oven and let it chill in the fridge or in the freezer if you are in a rush until it has fully set up.
- 61Remove the crumble topping and transfer it to a bowl and allow it to cool down to room temperature.
- 62Remove the crumble topping and transfer it to a bowl and allow it to cool down to room temperature.
- 63Remove the crumble topping and transfer it to a bowl and allow it to cool down to room temperature.
- 64Top the crème brûlée with a thin layer of granulated sugar and torch it until it's dark golden brown and bubbly.
- 65Top the crème brûlée with a thin layer of granulated sugar and torch it until it's dark golden brown and bubbly.
- 66Top the crème brûlée with a thin layer of granulated sugar and torch it until it's dark golden brown and bubbly.
- 67Garnish with a few slices of the macerated fruit and a generous spoonful of the crumble topping to finish.
- 68Garnish with a few slices of the macerated fruit and a generous spoonful of the crumble topping to finish.
- 69Garnish with a few slices of the macerated fruit and a generous spoonful of the crumble topping to finish.
Ingredients
- peaches
- peaches
- peaches
- milk
- milk
- milk
- heavy cream
- heavy cream
- heavy cream
- vanilla beans
- vanilla beans
- vanilla beans
- granulated sugar
- granulated sugar
- granulated sugar
- salt
- salt
- salt
- lemon juice
- lemon juice
- lemon juice
- egg yolks
- egg yolks
- egg yolks
- butter
- butter
- butter
- steel cut or rolled oats
- steel cut or rolled oats
- steel cut or rolled oats
- flour
- flour
- flour
- crushed graham crackers
- crushed graham crackers
- crushed graham crackers
- nutmeg
- nutmeg
- nutmeg
Equipment
potwhiskblenderstrainerramekinsbaking traykitchen torchpanwooden spoonmixing bowls
Tips
- For peak floral flavor, make sure the peaches are super ripe.
- Torching the top of the custard removes any air bubbles.