Peach Crème Brulée


  • 500 ml (2 C) cream
  • 5 ml (1 t) vanilla essence
  • 75 g sugar
  • 6 egg yolks
  • 1 x 410 g can Rhodes Peach Slices in Syrup, drained
  • 125 ml (½ C) brown sugar


  1. Place the cream and the vanilla essence into a small saucepan and bring to high heat.
  2. In a bowl whisk together the sugar and the egg yolks.
  3. Whisk the hot cream into the egg yolk mixture.
  4. Strain the custard through a fine sieve back into a clean bowl or jug.
  5. Divide the Rhodes Peach Slices in Syrup evenly between 6 large ramekins.
  6. Pour the custard over the peaches, filling the ramekins ¾ of the way up.
  7. Place the ramekins into a deep roasting dish.
  8. Fill the roasting dish with hot water so that the water comes halfway up the side of the ramekin.
  9. Cover the roasting tray with baking paper.
  10. Taking care not to burn, place the roasting dish into an oven preheated at 150˚C for 25     minutes or until the custard is set.
  11. Remove the baking paper and then remove the ramekins from the hot water and set aside to cool.
  12. Place the ramekins into the refrigerator to chill until needed.
  13. Just before serving, preheat your oven on its grill setting.
  14. Place the ramekins onto a baking sheet and sprinkle the tops of the custards with an even layer of brown sugar.
  15. Place the ramekins on the top oven rack underneath the grill and grill until the sugar melts and turns golden brown.  (Alternatively, use a domestic blowtorch to caramelise the sugar.)
  16. Allow to cool for a few minutes to allow the sugar crust to set before serving.


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