Print

Perfect Small Batch Peach Crème Brûlée for Two

small batch peach crème brûlée - featured image
Print Recipe

A luscious and easy-to-make peach crème brûlée recipe perfect for two, featuring fresh peaches folded into creamy custard with a caramelized sugar crust.

Ingredients

Scale
  • 1 cup (240 ml) heavy cream, full-fat
  • 3 large egg yolks, room temperature
  • ⅓ cup (65 g) granulated sugar, divided
  • 1 teaspoon vanilla bean seeds or pure vanilla extract
  • 1 medium fresh ripe peach, peeled, pitted, and finely diced (about ½ cup / 75 g)
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C). Set a kettle to boil water for the water bath.
  2. In a small saucepan, combine the heavy cream with the scraped seeds of the vanilla bean or vanilla extract. Warm over medium heat until just simmering, then remove from heat and let sit for 10 minutes to infuse.
  3. In a medium bowl, whisk together the egg yolks, ¼ cup (50 g) granulated sugar, and a pinch of salt until pale and slightly thickened (2-3 minutes).
  4. Slowly pour about half of the warm cream into the egg yolk mixture, whisking constantly to temper the eggs. Gradually add the rest of the cream, whisking gently.
  5. Strain the custard through a fine mesh sieve into a clean bowl to ensure smooth texture.
  6. Gently fold in the finely diced peaches.
  7. Divide the custard evenly into two small ramekins.
  8. Place ramekins in an oven-safe baking dish and pour hot water around them until it reaches halfway up the sides.
  9. Bake for 35-40 minutes until custard is mostly set but slightly jiggly in the center.
  10. Remove ramekins from water bath, pat dry, cool to room temperature, then refrigerate for at least 2 hours or overnight.
  11. Before serving, sprinkle about 1 tablespoon (15 g) granulated sugar evenly over each custard and caramelize with a kitchen torch or broiler until golden and crisp.

Notes

Temper the eggs slowly to avoid curdling. Use a water bath lined with a towel to keep ramekins stable and prevent cracking. Chill custard for at least 2 hours or overnight for best texture. If no kitchen torch is available, use the broiler carefully. Peeling peaches is easier after blanching in boiling water for 30 seconds then plunging into ice water. Avoid overcooking to maintain silky texture. Leftovers keep up to 2 days refrigerated; re-torch sugar crust before serving.

Nutrition

Keywords: crème brûlée, peach dessert, small batch dessert, easy crème brûlée, date night dessert, caramelized sugar, custard dessert

Find it online: https://emmastirs.com/perfect-small-batch-peach-cr-e-me-br-u-l-e-e-for-two-easy-recipe/