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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I'll never forget the first time I tried crème brûlée. It was at a tiny bistro in Paris, tucked away on a cobblestone street. The crack of the caramelized sugar, the smooth, cool custard underneath… it was pure magic. Over the years, I've played around with countless variations, but this Peach Rose version is, I think, particularly special. The subtle floral aroma of rosewater, paired with the juicy sweetness of fresh peaches, elevates the classic dessert to something truly extraordinary. Almost like sunshine in a cup, if you ask me!
This recipe isn't nearly as intimidating as it sounds! If I can do it, trust me, so can you. We're talking a little patience, a few good ingredients, and boom – a dessert that will knock the socks off your friends and family. Imagine serving this at your next dinner party; the look on their faces when they crack through that perfectly brittle sugar crust! It's a guaranteed showstopper.
Required Equipments
- Saucepan
- Whisk
- Ramekins
- Baking Pan
- Kitchen Torch
Peach Rose Creme Brulee: Frequently Asked Questions
Peach Rose Creme Brulee
Indulge in the delicate floral notes of a Peach Rose Crème Brûlée. This dessert combines the creamy richness of classic crème brûlée with the summery sweetness of peaches and a hint of rose, creating an unforgettable treat.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 50 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, get your oven preheating to 300°F (150°C). This low and slow bake is crucial for that silky smooth texture we're after.
- Grab a medium saucepan and toss in your heavy cream, granulated sugar, and a pinch of salt. Whisk it all together over medium heat. Keep stirring until the sugar dissolves, but don't let it boil!
- Once the sugar's gone, take the pan off the heat and stir in that rosewater and vanilla extract. Give it a good whiff – heavenly, right?
- Now for the egg yolks! In a separate bowl, whisk them lightly. Slowly drizzle a bit of the warm cream mixture into the yolks, whisking constantly. This is called tempering, and it prevents the yolks from scrambling.
- Pour the yolk mixture back into the saucepan with the rest of the cream. Stir gently to combine.
- Dice those fresh peaches! Gently fold them into the cream mixture.
- Time to fill the ramekins! Divide the peachy custard evenly among your ramekins. I usually aim for about ¾ full.
- Place the ramekins in a baking pan and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins. This creates a water bath, which helps the crème brûlée cook evenly and prevents it from cracking. Trust me, you don't want cracked crème brûlée!
- Carefully transfer the baking pan to the preheated oven and bake for 40-50 minutes, or until the custards are set around the edges but still slightly jiggly in the center. Think wobbly, not liquid!
- Once baked, remove the pan from the oven and let the ramekins cool in the water bath for about an hour. Then, take them out and chill them in the refrigerator for at least 4 hours, or preferably overnight. Patience, my friend!
- When you're ready to serve, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar, holding the flame a few inches away and moving it slowly and evenly across the surface until it's a deep golden brown. If you don't have a torch, you can broil them in the oven, but watch them like a hawk – they can burn quickly!
- Let the caramelized sugar cool and harden for a minute or two before serving. That satisfying crack when you break through the sugar is the best part!
📝 Notes
- For a stronger rose flavor, use rose extract instead of rosewater. Start with a very small amount, as it can be overpowering.
- If you don't have fresh peaches, you can use canned peaches, drained well. Just be sure to pat them dry before adding them to the custard.
- The crème brûlée can be made ahead of time and stored in the refrigerator for up to 3 days. Just wait to caramelize the sugar until right before serving.
- Make sure you use oven safe ramekins before placing them in the oven or under the broiler.
🍎 Nutrition
Calories: 350 kcal
Protein: 4 g
Fat: 28 g
Carbohydrates: 20 g
Fiber: 1 g
Calcium: 50 mg
