Recipes | Ontario Peach Crème Brulée
Ontario Peach Crème Brulée
A delicious twist on this classic French dessert is more simple than you might think! A few handy kitchen tools and a few easy tips from us are your best weapon in pulling off this showstopper, and with fresh Ontario peaches lending their sweetness and flavour, you’re sure to succeed.
Ingredients
Servings
Peach Compote
- 3 Tbsp. (45 mL) Water
- 3 Tbsp. (45 mL) Granulated Sugar
- 4 Ontario Peaches, Peeled, Pitted, and Diced (About 2 1/2 Cups)
- 1/2 Tsp. (2 mL) Ground Cardamom
Custard
- 3 Ontario Egg Yolks
- 1/4 Cup (50 mL) Granulated Sugar
- 1 1/4 Cups (300 mL) Half & Half Cream
- 1 Tsp. (5 mL) Vanilla Extract
Topping
- 1/4 Cup (50 mL) Light Brown Sugar
Instructions
Step 1
For the 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.Step 2
For the 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.Step 3
Preheat oven to 300°F (150°C).Step 4
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.Step 5
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.Step 6
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 Brulée may be refrigerated for up to 1 hour after broiling.
