HobNob’s Peach Crème Brûlée
A Taste of Summer
Capture the sunny spirit of a Niagara-on-the-Lake summer – and get a delicious head start on the excitement of the Peach Festival – by whipping up this irresistible Peach Crème Brûlée.
This recipe highlights the best of our local fruit, blending sweet peaches into a delicate custard. The magic touch comes with the perfectly torched sugar topping, creating a delightful contrast of textures.
It’s a sophisticated yet playful dessert that truly captures the sunny spirit and abundant harvests of our region, bringing a little piece of our upcoming festival joy directly to your table.
Recipe compliments of Executive Chef Seth Labonte from HobNob Restaurant at The Charles Hotel.
Ingredients
Serves 8 people
Ingredients:
1 L 35% Cream
1tbsp Vanilla
1 tsp Lavender
Pinch of salt
1 cup Sugar
10 Egg yolks
5 Peaches
Method
- Place peaches into a bag sliced with a bit of sugar and a splash of Icewine of your choice to help macerate and pull out any liquids in the fruit. Seal peaches in bag and set aside for about 12 hours.
- Heat the cream with vanilla and lavender.
- In a separate bowl, whisk egg yolks with sugar and salt.
- Temper the hot cream slowly into the egg mixture.
- Strain out the lavender.
- To bake, place 8 ramekins in a hot pan with 1 liter of hot water.
- Fill to half an inch head space, use torch to pop any bubbles on the surface.
- Wrap hot pan in foil and dock the top, bake at 350°F for 35 minutes or until just set.
- Once cooled, add sugar to the top and brûlée taking care to watch your fingers. Spoon on any peaches to the top and enjoy!
Tip
If not sure on doneness, gently shake the ramekin, if the mixture is set but a bit like Jello, remove and let cool on the counter before putting it in the fridge.