Peach creme brulees with cinnamon topping - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Whipping cream |
| ¼ | cup | Sugar |
| 1 | cup | Water |
| ¾ | cup | Sugar |
| ½ | cup | All purpose flour |
| ¼ | cup | Firmly packed golden brown sugar |
| ¼ | cup | Sugar |
| 9 | larges | Egg yolks |
| 1 | tablespoon | Vanilla extract |
| 3 | Ripe peaches, peeled, pitted, thinly sliced | |
| ½ | tablespoon | Cinnamon |
| ½ | cup | (1 stick) chilled unsalted butter, cut into small pieces |
Directions
CUSTARDS
PEACHES
TOPPING
For custards. Preheat oven to 350'F. Stir cream and sugar in heavy large saucepan over medium heat until sugar dissolves, Increase heat and bring to simmer. Whisk yolks in large bowl to blend. Gradually whisk in cream mixture. Mix in vanilla. Strain custard through sieve into bowl. Ladle custard into eight 1-cup souffle cups or ramekins.
Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until edges are set but centers still move slightly when pan is shaken, about 30 minutes. Remove custards from water. Cover and refrigerate overnight.
For peaches: Stir water and sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Place peaches in bowl; pour syrup over. Cool. (Can be prepared 1 day ahead.
Cover and chill.)
For topping: Mix flour, both sugars and cinnamon in processor. Add but- ter and cut in using on/off turns until mixture resembles coarse crumb (Can be prepared 1 day ahead. Chill.) Preheat broiler. Drain peaches. Pat dry with paper towels. Arrange peaches decoratively atop custards. Sprinkle topping over. Broil until topping is light golden brown, about 2 minutes. Serve at room temperature or refrigerate custards until cold, about 1 hour.
Bon Appetit/August/89 Scanned & fixed by Di and Gary