Torchless Peach Crème Brûlée

Welcome back to Tree to Table! We're back at the Explore More Discovery Museum kitchen in downtown Harrisonburg with the wonderful Friendly City Foodie, Sarah Golibart-Gorman, and today we're making a Torchless Peach Crème Brûlée!

We're using our very own peaches that we canned last year. These have been perfectly preserved just for an early spring day when fresh fruit is scarce. Don't have peaches? Nectarines or cherries work beautifully too!

Typically, crème brûlée is made in individual ramekins; however, we’re going to use a ceramic baking dish so you can have a mega crème brûlée that will be the centerpiece of your next dinner party.

Some notes before we begin:

• You could purée the peaches and incorporate them into the crème brûlée; however, our recipe calls for a jammy consistency underneath to create a delicious peaches-and-cream effect. If you decide to add the pureed peaches to your custard, use less cream because you’re introducing more liquid.
• Yes, we are doing a water bath, but it’s easy and worth the extra steps!
• You’ll want to get this dessert started the night before.

Cooking Instructions:

1. Preheat oven to 325 and move the baking rack into your oven’s center.
2. Prepare your water bath by bringing a large stockpot of water to boil.
3. Nest a 10.5 x 7.5 ceramic baking dish (or any shape 2 quart baking dish or pan) into a 9 x 13 baking dish (or any baking dish or pan that’s larger than your first dish).
4. Combine peaches and sugar in a large saucepan and cook over medium heat, stirring occasionally for 25-30 minutes until most of the liquid has evaporated and you are left with a peachy jam texture. Remove from heat and set aside.
5. Combine the cream, vanilla extract and salt in a saucepan and heat over medium heat for about 5 minutes. Stir occasionally. Do not bring it to a boil. As soon as you see the beginnings of a simmer beginning to appear, remove the saucepan from heat.
6. Add the egg yolks and sugar to a medium-size bowl or stand mixer. Using your mixer or whisk, beat the egg yolks until thick and lemon-y yellow. Do not overbeat to peaks. You’ll know the yolk mixture is ready when you lift your whisk and the mixture falls in a thick ribbon.
7. Add the warm cream mixture to the yolk mixture a little at a time. If using a stand mixer, get your mixer going at slow speed, adding the cream in a single stream. If whisking by hand, add about a ¼ cup at a time, pausing after each addition to whisk. If you add the warm cream too quickly, the egg mixture will curdle.
8. Pour peaches into the smaller baking dish, spreading evenly throughout the bottom.
9. Pour custard mixture on top of peaches and nest the smaller baking dish into the larger baking dish. Pour boiling water into the larger baking dish until it’s about half way up the side of the smaller baking dish.
10. Transfer to oven and bake for 35-40 minutes, or until edges are set and the middle is slightly jiggly (like Jell-O). Remove custard from water bath and refrigerate for 12 hours (or overnight) to allow it to firm up completely.
11. When ready to brulee, sprinkle chilled custard with 3 tablespoons of sugar.
12. Shift your oven rack up, so it’s about 6 inches from top coils. Broil on high until the sugar is bubbly and browning. Remove from the oven just before you reach your desired carmel color. The sugar will continue to brown after it’s out of the oven.