Ingredients:
6 egg yolks ½-c sugar 1/8 tsp salt 2 tsp vanilla extract 2c heavy cream 12 tsp sugar 1 peach (sliced thin)
Directions:
Custard 1. Preheat oven to 325 degrees.
2. In a saucepan, heat the heavy cream to a simmer (not boiling). Stir frequently so you don’t burn the bottom and dont scorch, curdle the creme. Once hot, transfer to something you can easily pour from.
3. In a large bowl, whisk together the egg yolks, ½-cup sugar, salt and vanilla extract.
4. Continue to whisk and slowly pour the hot milk into the mixture.
5. Evenly pour the creme into four ramekins placed in a deep pan such as a roasting pan. Create a water bath (bain marie), by adding water to the pan so it comes halfway up the sides of the ramekins.
6. Bake for 35-40 minutes or until a knife inserted into the center comes out clean/the custard jiggles a bit when moved but isn’t soupy
7. Use tongs or pot holders to remove the ramekins from the water bath and set aside on the counter to cool for 30 minutes.
8. Place in fridge and let the custard continue to set for at least 3 hours or up to 2 days.
Topping 1. Only add peaches and sugar topping when ready to serve. Arrange the sliced peaches on top of the custard and then cover with a level of sugar.
2. With a torch held inches away from ramekin, caramelize sugar until sugar browns with a hard coating.
3. Due to the natural juices from the peaches, the coating will soften. Wait a minute as to not burn yourself, knock on the top of the caramelized sugar, and dive right in.
