- 6 organic peaches (firm, ripe, but not over-ripe)
- 3 egg yolks
- 1 cup coconut milk
- 1/3 cup sugar, plus more for broiling
- 1/2 vanilla bean
Wash peaches. With a very sharp knife, slice the top off the peach and dig a line around the pit. Carefully hollow out the peach, leaving 1/2 inch of peach. Remove and discard/eat the rest of the peach insides. (see pic)
Place egg yolks in bowl with sugar and whisk 1 minute.
Cut vanilla bean in half and scrape out seeds. Place pod and seeds in pot with coconut milk. Bring to a simmer, then turn off heat. Remove pod and discard. Whisk seeds and coconut milk.
Slowly add coconut milk to eggs, whisking constantly. Place mixture over a pot of boiling water (or use a double boiler). Whisk constantly until mixture is thick and 190 degrees.
Place brulee mix over a bowl of ice to cool, whisking occasionally. Let cool completely.
Spoon mixture into peaches and refrigerate 2-12 hours.
Preheat broiler. Sprinkle each top with about a teaspoon of sugar. Place under preheated broiler until sugar crisps but not burned too much.
Let cool a few minutes, then devour.