Go Back

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


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


  • 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