A delicious twist on this French classic dessert. Definitely worth the effort!
Serves 1 ramekin
- 3 Tbsp (45 mL) water
- 3 tbsp (45 mL) granulated sugar
- 4 Ontario Peaches, peeled, pitted and diced (about 2½ cups/625 mL)
- ½ tsp (2 mL) ground cardamom
- 3 Ontario Egg Yolks
- ¼ cup (50 mL) granulated sugar
- 1¼ cups (300 mL) half & half cream
- 1 tsp (5 mL) vanilla extract
- ¼ cup (50 mL) light brown sugar
- Peach Compote: In saucepan, bring 3 tbsp (45 mL) sugar and water to boil over medium heat, stirring to dissolve sugar. Add diced peaches and cardamom. Simmer for 7 to 8 minutes, stirring frequently, until tender and thickened. Set aside to cool slightly.
- Custard: In mixing bowl, whisk egg yolks until slightly thickened. Gradually whisk in ¼ cup (50 mL) granulated sugar until blended. Heat cream to almost simmer (until hot to touch). Gradually pour into egg mixture, stirring. Stir in vanilla.
- Preheat oven to 300°F (150°C).
- Place 6 (6oz/175 mL) ramekins on bottom of a baking pan (large enough to hold ramekins comfortably without touching). Divide peach compote evenly among ramekins. Carefully spoon custard mixture over compote. Pour enough hot tap water into pan to come halfway up the sides of the dishes. Bake until custard sets, but still quivers when gently shaken, about 1 hour. Carefully remove ramekins from pan and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- To Serve: Preheat broiler. Sprinkle 2 tsp (10 mL) brown sugar evenly over the tops of the custards. Transfer to a baking sheet. Broil as close as possible to the heat source until the sugar melts and caramelizes, about 2 minutes. Remove from the oven and serve when the sugar hardens.
Tip: Crème brulee may be refrigerated for up to 1 hour after broiling.
Nutrients per serving: 207 calories, 8 g total fat, 25 mg sodium, 32 g carbohydrates, 1 g fibre, 4 g protein.