# Peach Crumble Crème Brûlée

This seasonal summer Crème brûlée combines the world of peach crumbles with a sweet, rich custard.

- Total time: 45 min
- Cuisine: French
- Category: Dessert
- Language: en

## Ingredients

- peaches
- milk
- heavy cream
- vanilla beans
- granulated sugar
- salt
- lemon juice
- egg yolks
- butter
- steel cut or rolled oats
- flour
- crushed graham crackers
- nutmeg

## Instructions

1. Dice up your peaches for the custard base.
2. Transfer the diced peaches to a pot that is on medium heat.
3. Measure out the milk and heavy cream and pour that into the pot.
4. Add your fresh vanilla beans, granulated sugar, and a very small pinch of salt and give this a good whisk.
5. Heat the mixture to about 150 to 160 degrees Fahrenheit.
6. Thinly 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.
7. Sprinkle 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.
8. Separate the yolks from the whites and place the yolks into a mixing bowl.
9. Once the fruit is tender, mash or blend it together and give it a good strain to remove the skin and pulp.
10. Slowly pour the now peach-flavored cream into the yolks while constantly whisking until it is thoroughly combined.
11. Place a few slices of the macerated fruit into each bowl.
12. Gently pour in the custard base right over the top until the bowl is a little more than half full.
13. Torch the top of the custard to remove any air bubbles.
14. Place 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.
15. Add the butter to a pan that's on medium to high heat and get it to a dark brown color.
16. Add in the steel cut or rolled oats and toast those for about 30 seconds.
17. Stir in the flour and remove this from the heat.
18. Add in the sugar, crushed graham crackers for a really nice home touch to the crumble, along with a small pinch of nutmeg.
19. Give 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.
20. Remove 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.
21. Remove the crumble topping and transfer it to a bowl and allow it to cool down to room temperature.
22. Top the crème brûlée with a thin layer of granulated sugar and torch it until it's dark golden brown and bubbly.
23. Garnish with a few slices of the macerated fruit and a generous spoonful of the crumble topping to finish.

## Equipment

- pot
- whisk
- blender
- strainer
- ramekins
- baking tray
- kitchen torch
- pan
- wooden spoon
- mixing bowls

## Tips

- For peak floral flavor, make sure the peaches are super ripe.
- Torching the top of the custard removes any air bubbles.

## Source

- Original video: https://youtu.be/hxQX9OmT9ZE?si=GAFPbQe1GNlmBSto
- Recipe page: https://www.cliprecipe.com/recipe/081139da-f964-4009-81cd-b1a2220e4ee7
- Extracted: 2025-07-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt