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Ingredients
- 1 cup heavy whipping cream
- 1/2 vanilla bean
- OR
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 3 large egg yolks
- 6 whole ripe peaches
- 6 teaspoons sugar
Directions
- Place cream in a medium saucepan. Split vanilla bean in half lengthwise, scrape in seeds, and add bean pod; bring to a simmer, and turn off heat.
- Combine first measure of sugar and egg yolks in a mixing bowl, whisking until smooth. Slowly add warm cream to egg mixture, whisking constantly. Set bowl containing egg mixture over a saucepan of simmering water. (Do not allow bowl to touch water.) Whisk mixture constantly about 9 minutes or until it reaches 180F and coats back of spoon. Remove bowl from heat, and place in an ice bath, stirring occasionally with a spatula; allow mixture to cool completely. (Or cool to room temperature, cover, and chill overnight.) Mixture will thicken slightly while cooling.
- Cut tops off peaches, and carefully hollow them out, discarding pit. (Slice a thin portion from bottoms, if needed, to help peaches sit upright.) Fill each peach with about 1/4 cup custard, smoothing so mixture is even with top of peach. Refrigerate until ready to serve, up to 3 hours.
- Sprinkle a thin layer of remaining sugar onto each custard-filled peach; caramelize sugar using a kitchen torch, keeping torch moving for even coloring. Serve within 1 hour of browning sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 6 servings | |
| Calories 213 | |
| Calories from Fat 88 | 41% |
| Total Fat 10.02g | 13% |
| Saturated Fat 5.45g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 12mg | 1% |
| Potassium 299mg | 9% |
| Total Carbs 30.0g | 8% |
| Dietary Fiber 2.2g | 7% |
| Sugars 27.54g | 18% |
| Protein 3.07g | 5% |
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