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This recipe uses canned peaches; you can use them, or substitute fresh peaches dipped in lemon water.Make sure that the peaches you buy to use fresh are freestone peaches, not cling peaches. In cling peaches, the flesh really clings tightly to the pit, and you will not be able to free the flesh from the pit; you'll have to cut around it. Freestone peaches will easily release the pit and they are my choice. Most canned peaches are cling peaches.
You have a couple of choices for peeling peaches. A swivel bladed vegetable peeler will work very well, or you can blanch the peaches and the skin will slip right off.
To blanch peaches, bring a pot of water to a full rolling boil. Slip the peaches into the water for 30 seconds. Then remove the peaches to an ice water bath. The skins will slip right off. The peach flesh darkens when it comes into contact with air; to prevent this, dip the peach slices into a mixture of lemon juice or pineapple juice and water.
Peach Creme Brulee Preheat the oven to 350 F.
- 2 cups heavy cream
- 4 large egg yolks
- 1/3 cup granulated sugar
- 1/2 vanilla bean, halved lengthwise and scraped
- 3 tbsp. superfine sugar
- 2 cups canned peach halves, drained well
1) To prepare the custard, in a medium bowl, whisk together the cream, egg yolks, granulated sugar, and vanilla scrapings.
Strain the mixture through a fine sieve, then divide it among six 4-oz. ramekins (custard cups) leaving about 1/2 inch from the top. Finally, place a half a peach on top and push it down just below the surface, being sure it is covered with the mixture.
2) Arrange the ramekins in a baking pan and place it on the oven rake. Pour enough very hot water into the baking pan to reach two thirds of the way up the sides of the ramekins.
3) Cover the baking pan with foil and prick in a few places with a knife. Bake the custards for 40 to 45 minutes, or until set around the edges but still slightly loose in the center.
Transfer the ramekins to a rack and let cool, then cover and refrigerate for at least 6 hours to overnight.
4) Right before serving, sprinkle a thin, even coating of the superfine sugar on the surface of each custard.
Use a preheated broiler or a blowtorch to caramelize the sugar.
Careful.. It will take about 1 to 2 minutes in a broiler, about 30 seconds with your new blowtorch.
Peach Creme Brulee! Who knew? And thank you, Carlo, for the detailed information about what kind of peaches to use. I've made many peach cobblers over the years and have wondered why some have come out better than others.
Have a wonderful holiday!