Makers Mark Peach Brulee Recipe

Prep the Peaches

Preheat your oven to 325°F (163°C). Cut the ripe peaches in half, remove the pits, and place them cut side up in a baking dish.

Make the Custard

In a medium saucepan, combine the heavy cream, Makers Mark bourbon, and vanilla extract. Heat over medium heat until the mixture is just below boiling, stirring occasionally.

Whisk Egg Yolks and Sugar

In a separate bowl, whisk together the egg yolks and granulated sugar until well combined and slightly thickened. Gradually pour the warm cream mixture into the egg yolk mixture, whisking continuously to temper the eggs.

Combine and Strain

Once combined, strain the mixture through a fine-mesh sieve into a large bowl to remove any curdled bits.

Fill the Peaches

Pour the custard mixture over the prepared peaches in the baking dish, filling each peach half to the brim.

Bake the Brulee

Place the baking dish in the preheated oven. Add enough hot water to the baking dish to create a water bath for the peaches. Bake for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

Cool and Chill

Remove the baking dish from the oven and let it cool to room temperature. Once cool, refrigerate for at least 2 hours until fully chilled.

Brulee the Top

Before serving, sprinkle a thin layer of brown sugar over the top of each peach. Using a kitchen torch, caramelize the sugar until it is golden brown and forms a crisp crust. If you don't have a torch, you can place them under a broiler for a minute or two—watching closely to prevent burning.

Serve

Serve the Makers Mark Peach Brulee warm or at room temperature, optionally garnished with a pinch of sea salt.