Peach & Black Tea Creme Brulee

Hello friends! I promise I’m still around creating recipes, just fewer these days. I am currently 38 weeks pregnant, eagerly awaiting the arrival of our son, and getting all the last preparations done beforehand. Nursery is complete, the car seat is installed, baby’s clothes are all washed and organized. My husband and I are just soaking up these last few weeks/days of life before our family grows! Now that theater’s are open again we’ve seen a couple new movies, and gone on many after dinner gelato trips! We had a wonderful baby shower with family and friends. I couldn’t be more excited to start my new role as a mom!

I couldn’t let a summer go by without creating a recipe designed around peaches! If you know me, you know peaches are my favorite. We had a peach tree in the house I grew up in, and I absolutely loved it! Although I hated cleaning up the squirrel-half eaten peaches that would drop around the tree, I still loved it. Peaches just have that juicy, slightly acidic sweetness that keeps you going back in bite after bite! My mouth is watering now, just thinking about it. For this recipe, I wanted to make a double layer creme brulee. The peaches are turned into a jam and set on the bottom of the ramekin, and the black tea custard is baked over top. During the bake they keep they’re layers and when you go in for a bite, you get a nice little surprise on the tip of your spoon! It’s Summer, and what better way to celebrate these hot months than with a chilled creme brulee? Add this recipe to your “must make” category! You won’t regret it. 

Stay tuned as well for a new announcement! I will be taking a little time off of EVERYTHING for baby Kline, but don’t worry, I have a lot of great things in the works for after! 

Peach & Black Tea Crème Brulee

Yield 4 ramekins

Peach Jam

Peaches 2 cups chopped (about 3 medium peaches)

Sugar ¼ cup

Salt ½ tsp

Lemon Juice 1 Tbsp.

Black Tea Crème Brulee

Cream 2 cups

Sugar ½ cup

Yolks 6

Vanilla ½ tsp

Black Tea Bags 4

Directions:

Set up 4 ramekins in a 9×13-inch baking dish. Set aside.

Make the peach jam by peeling and chopping peaches finely. Place in a small sauce pot on medium high heat with sugar, salt, and lemon juice. Stir occasionally while the peaches cook down to a jam consistency, about 20 minutes. Remove from heat and transfer to a bowl. Cover the surface with plastic wrap and chill for about 1 hour.

Once peach jam is cooled, divide jam between 4 ramekins and smooth it out with a spoon to create an even bottom layer.

Preheat oven to 325 degrees Fahrenheit.

Place cream, vanilla, and black tea bags in a small sauce pot on medium heat. Once cream is hot, turn heat off and steep black tea bags for 15 minutes. Squeeze out liquid from tea bags into the pot before you remove them. Return cream back to medium heat.

Whisk yolks and sugar together in a separate bowl. Before cream boils, turn heat off and temper in egg yolk/sugar mixture. Immediately pour base into prepared ramekins. I recommend pouring the hot base over a spoon in the ramekin as to not disturb the peach jam. Otherwise, just carefully pour the base over the peach jam, you don’t want the jam and base to mix.

Pour about 3-4 cups of hot water in the baking dish so the custard can bake in a water bath. Cover baking dish with foil and punch holes in foil to vent.

Bake for 40 minutes, or until custard has set and is no longer liquid in the center. Chill for 4+ hours.

Sprinkle some sugar over top, Brulee with a torch, and enjoy!

Peach & Black Tea Creme Brulee

Saura Kline
A layer of fresh peach jam topped with a black tea creme bruleed to perfection.
Course Dessert
Cuisine French
Servings 4 ramekins

Ingredients
  

Peach Jam

  • 2 cups peaches (about 3 medium peaches)
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 Tbsp. lemon juice

Black Tea Creme Brulee

  • 2 cups cream
  • 1/2 cup sugar
  • 6 egg yolks
  • 1/2 tsp vanilla
  • 4 bags Black tea

Instructions
 

  • Set up 4 ramekins in a 9x13-inch baking dish. Set aside.
    Make the peach jam by peeling and chopping peaches finely. Place in a small sauce pot on medium high heat with sugar, salt, and lemon juice. Stir occasionally while the peaches cook down to a jam consistency, about 20 minutes. Remove from heat and transfer to a bowl. Cover the surface with plastic wrap and chill for about 1 hour.
  • Once peach jam is cooled, divide jam between 4 ramekins and smooth it out with a spoon to create an even bottom layer.
    Preheat oven to 325 degrees Fahrenheit.
  • Place cream, vanilla, and black tea bags in a small saucepot on medium heat. Once cream is hot, turn heat off and steep black tea bags for 15 minutes. Squeeze out liquid from tea bags into the pot before you remove them. Return cream back to medium heat.
  • Whisk yolks and sugar together in a separate bowl. Before cream boils, turn heat off and temper in egg yolk/sugar mixture. Immediately pour base into prepared ramekins. I recommend pouring the hot base over a spoon in the ramekin as to not disturb the peach jam. Otherwise, just carefully pour the base over the peach jam, you don’t want the jam and base to mix.
  • Pour about 3-4 cups of hot water in the baking dish so the custard can bake in a water bath. Cover baking dish with foil and punch holes in foil to vent.
    Bake for 40 minutes, or until custard has set and is no longer liquid in the center. Chill for 4+ hours.
    Sprinkle some sugar over top, Brulee with a torch, and enjoy!
Keyword creme brulee, peaches

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