Tuesday, 8 April 2014

Sluttishly Sweet: Peach & Amaretto Crème Brûlée


Could there possibly be a better dessert than crème brûlée? It's light, rich, decadent, spoon-cracking indulgence in a pot for one. We've got a dairy-free version covered with our cardamom and coconut offering, but here's another, summery twist on an old classic to use up some of that delightful almondy booze that's lurking in the cupboard. The fresh fruit in this works nicely to cut through some of the richness, if your taste buds are a little sugar-shy, like mine.

Peach & Amaretto Crème Brûlée (Makes 6)
Preparation time: 20 minutes
Cooking time: 40-45 minutes (plus 1 hour chilling time)
You will need:
  • 500ml double cream
  • 1 vanilla pod
  • 6 free-range egg yolks
  • 100g caster sugar (plus a little extra for the top)
  • 2 tbsp amaretto
  • 2 ripe peaches or nectarines, finely diced
Make it!
  1. Preheat your oven to 150 C / 300 F / Gas Mark 2.
  2. Tip the cream into a saucepan. 
  3. Slice open the vanilla pod and scrape the seeds into the cream. Chop the pod into a couple of pieces and throw that in there too.
  4. Heat the cream gently until it is almost at boiling point. 
  5. Meanwhile, in a large heatproof bowl, whisk together the egg yolks and caster sugar until pale and creamy. 
  6. When the cream is ready, pour it into the egg mixture slowly, whisking continuously as you go. (another pair of hands helps no end here), until the mixture begins to thicken slightly.
  7. Strain through a fine mesh sieve into a jug. Stir in the amaretto.
  8. Pour a little crème brûlée mixture into the bottom of each ramekin, then dollop in a teaspoonful of fresh diced peach, and top up with more custard, until two thirds full. 
  9. Place the ramekins in a deep roasting tray, then pour water around them until they are half-submerged in a bain-marie.
  10. Bake the custards in the oven for 40-45 minutes until they are set but still jiggle a little when you wobble the tray. 
  11. Remove from the water and leave until they are cool enough to put in the fridge. 
  12. Chill for at least one hour. 
  13. To make the brûlée topping, sprinkle the top of each custard with 1 tsp caster sugar, then caramelize, using either a chef's blow-torch (super fun) or under a hot grill until the sugar is melted and browned. 
  14. Leave for a few minutes to develop a distinctive crack, then dive in, spoons-a-go...

3 comments:

  1. OH MY WORD! This sounds incredible!!!

    ReplyDelete
  2. It's one of my favourite puddings, but I never make it myself. I really should do something about that. Incidentally, The Hill in Greenwich served me the best creme brulee I've ever had: http://www.thehillgreenwich.com/

    ReplyDelete
  3. I had a tonka bean creme brûlée at Flinty Red in Bristol that blew my mind...

    ReplyDelete

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