Peach and vanilla crème brûlées recipe

  • Serves 6
  • 30 mins to prepare and 1 hr to cook
  • 575 calories / serving
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Peach vanilla brulee HERO

First of all de-stone the peaches and cut into approximately 1cm dice. Add these to a saucepan along with the sugar and a splash of water. Bring to the boil and simmer for 5 minutes, until softened, then take off the heat and cool.

Next, heat the cream, milk and vanilla pod in a saucepan. In a separate bowl, whisk the egg yolks and sugar together. Just as the mixture comes to the boil, remove from the heat and strain into the egg and sugar mix and stir well. Pour this mixture back into the saucepan and slowly bring back up to simmer again, keep stirring and do not heat too much or too quickly. You want it to thicken enough to coat the back of a spoon, this can take anywhere from 6-8 minutes. 

Place 6 ramekins on a tray and add a tablespoon of the peach mix to the bottom of each dish, then top up with the custard. Cool completely and then place in the fridge to chill overnight.

To serve, sprinkle some demerara sugar over the top, grill or blow torch until caramelised and serve.

* This pud is very rich and indulgent, so it shouldn't be eaten too often. But it's perfect for those special occasions.

  • Ingredients

  • For the peach mix

  • 2 large peaches
  • 50g caster sugar
  • 25g demerara sugar*
  • For the custard

  • dash of peach schnapps (optional)
  • 450ml double cream
  • 200ml milk
  • 5 egg yolks
  • 100g caster sugar
  • 1 vanilla pod (split and scraped)
  • Energy 2395kj 575kcal 29%
  • Fat 46g 66%
  • Saturates 27g 135%
  • Sugars 37g 41%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 37.2g Protein 5.2g Fibre 1g


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