Delicious Brûléed Peach Dessert





Hi friends!  Thanks for stopping by! To get the newest recipes subscribe or join us on youtube. This peach dessert looks absolutely delicious!


So simple and quick recipe. So, I am sharing this simple with you: https://youtu.be/BYgtL2AnCeQ
This peach dessert is an elegant, yet simple dessert highlights peaches when they are at their sweetest and juiciest.  The caramelized sugar breaks under your spoon giving way to the juicy flesh, spilling out into the puddle of creamy custard sauce below.  It’s magical in a way that only fresh fruit at its peak can be.
Creme Anglaise is nothing more than a custard sauce made from egg yolks, sugar and milk.  You can flavor it in so many ways with different extracts or liqueurs.  I’ve gone with almond extract here because almond is perfect with peaches.
Serve this for a quick dessert when you have friends over and you’ll blow them away.  They’ll never know if only took a few minutes to prepare.

Ingredients:

1.      6 large egg yolks
2.      2/3 cup sugar
3.      2 cups very hot milk
4.      pinch salt
5.      1 tsp. pure vanilla extract
6.      1/4-1/2 tsp. pure almond extract
7.      4 peaches, peeled and halved
8.      8 tsp. raw sugar

 

 Directions:

Whisk the egg yolks, sugar, and pinch of salt until thick and pale yellow. Drizzle the hot milk into the bowl while whisking. This will temper the eggs, or slowly heat them so they don’t scramble. When all of the milk has been added, pour the mixture back into the pan and cook over medium high heat until it starts to thicken and reaches a temperature of 170 degrees F on an instant read thermometer. (If you don’t have a thermometer, check that it’s cooked all the way by dipping a wooden spoon into the sauce. It should coat the back and you should be able to draw a finger through it.) Pour through a fine mesh sieve to remove any bits of egg that may have cooked. Add the vanilla and almond. Cover and chill until very cold.
Place the peeled peach halves on a baking sheet. Sprinkle each half evenly with 1 tsp. of raw sugar. Using a kitchen torch, caramelize the sugar. Alternatively, you can caramelize the sugar all at once under a broiler. Be careful, the sugar will melt quickly!

To serve:

Spoon about 1/4 cup of the sauce into small serving bowls. (You will have some extra creme anglaise, but I’m sure you’ll find a use for it. :) Add a peach half to each bowl and serve immediately.
The sauce can be made ahead and kept for about a week.


You must have loved this


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