White Chocolate and Peach Crème Brûlée Recipe
It is hard to beat a crème brûlée. They are simply so delightful, so rich, pleasantly decadent, and their texture is so smooth and luxurious.
There is such an incredible variety of different flavors that one can combine together in a crème brûlée—simple vanilla, orange, chocolate, adzuki bean, matcha, cherry . . . the possibilities are endless! But one combination that seems to have little hold, for reasons which I don't quite understand, is the combination of peach and white chocolate.
White chocolate is such a rich and sweet flavor, strong, powerful, but not quite as dominant as chocolate. Peach has a refreshing and fruity flavor, giving a taste of elegance, a hint of sunshine and summertime. Together, the two flavors merge in harmonious unity, with the creamy excellence of the crème brûlée itself. It is almost enough to make you forget the truly terrifying number of calories you are consuming!
My own version of it was somewhat harmed by having the neighbor's kids over to help, which was a distraction, as they aren't perfect chefs in the kitchen by any means! But at the same time, they're only six and nine—and really, given their ages, they do cook surprisingly well, and they did a lot better than I would have at their age. It was fun to show them how to make a crème brûlée, and we all certainly liked the results!
This recipe is entirely my own.
- 2 cups heavy cream
- 6 ounces white chocolate
- 1 teaspoon vanilla extract
- 6 egg yolks
- 1/2 cup peach schnapps
- 1 cup sugar
- In a medium-sized saucepan, combine the white chocolate chips with the heavy cream, and melt over medium heat, stirring, until the white chocolate chips have all melted.
- In a large, separate mixing bowl, separate the egg yolks and the egg whites, placing the egg yolks in the mixing bowl. These are what is needed for the recipe. Add the sugar and the vanilla extract, and beat until the eggs and sugar are thick and creamy, for at least several minutes. Then add in the peach schapps.
- Add the white chocolate and cream mixture into the egg yolks mixture, slowly as to prevent it from cooking if it is still hot, and combine the two together through mixing.
- Lay out ramekins in a large baking dish or vessel that can hold them and water. First surround the ramekins with hot water until around half of the way up, then pour the hot cream mixture into the ramekins until it is most of the way up the tops, choosing ramekins of one's preferred size. I got 6 of medium size.
- Place into the oven for 1 hour at 325 degrees F. Once they are removed, allow to cool, and then place into the refrigerator for at least 3-4 hours.
- Prior to serving, remove from the refrigerator and cover the tops with 4 tablespoons of sugar. Use an oven torch to torch the tops until the sugar caramelizes and forms a hard top. Or place them into an oven with a broiler function on for 10 minutes, carefully making sure that they don't overcook and burn. Preferably allow to cool afterwards to make sure the interior has solidified again. I found that my sugar toppings lasted a few days, but this was done with a broiler and was somewhat overdone: be wary about the time which the sugar top will last.