08/03/2026
Nothing tastes more like summer than Texas grown peaches. We decided to level them up by making them as the base for crème brûlée.
6-8 peaches
2 cups heavy cream
4 large egg yolks
1/2 cup plus 3 tablespoons granulated sugar, divided
Preheat your oven to 350 degrees.
Half the peaches and remove the pit. Then gently remove the flesh from the inside, but leaving enough for the peach half to be the “container.” Reserve the portions removed to cook down later.
Once cored wrap foil around the base and place in your pan that you are cooking with. Take your peach flesh that you saved and toss it all into a sauce pan to cook down. Add about 1/4 cup water and cook until reduced by half. This is going to be added to your cream for a stronger peach flavor.
Add the heavy cream and vanilla bean paste to a clean medium saucepan. Cook until simmering (185°F-205°F), then remove from heat.
In a large heat-proof bowl, beat the egg yolks and sugar together with a whisk or beaters until lightened in color and the mixture leaves a trail when the whisk is pulled up. Add ⅔ cup of the reduced peach puree.
Slowly dribble in some of the warmed cream mixture into the egg yolk mixture, while whisking constantly. Continue this until all of the cream mixture is in the egg yolk mixture and whisked together thoroughly.
Divide this mixture evenly between the hollowed out peaches. Do not overfill. Fill the baking sheet with boiling or very hot water* up to the top of the foil collars, but not touching the peaches. If you have extra filling pour into ramekins. Prepare a ramekin pan same as the peaches.
Bake for 35-45 minutes, or until centers are barely set and jiggly. The apples insulate the custard so it bakes slower than crème brûlée made in ramekins. If making this in ramekins, only bake for about 30 minutes. Cool completely. Refrigerate for at least four hours and up to a couple of days. Sprinkle sugar on top and torch when ready to eat.
Sur La Table
