Peach Brûlée

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  • 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.

 

Peach Brulee – GFCFSF
Peach Brulee – GFCFSF - Ingredients
Peach Brulee – GFCFSF - Hollowed Out Peach