Peaches + Cream Bourbon Brûlée Recipe

Preparation

1. 1

   Prepare the Peaches

   Peel, pit, and chop the peaches into small pieces. Set aside.

2. 2

   Make the Custard Base

   In a medium saucepan, combine the heavy cream, bourbon, and vanilla extract. Heat over medium heat until the mixture is warm but not boiling.

3. 3

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks and granulated sugar until smooth and creamy. Gradually pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.

4. 4

   Combine with Peaches

   Fold the chopped peaches into the custard mixture gently.

5. 5

   Bake

   Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (160°C) for 30-35 minutes, or until the custards are set.

6. 6

   Cool and Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or until fully chilled.

7. 7

   Brûlée the Tops

   Before serving, sprinkle a thin layer of granulated sugar on top of each custard and use a kitchen torch to caramelize the sugar until golden and crispy.

8. 8

   Serve

   Top each brûlée with a small amount of cotton candy and a pinch of sea salt for a delightful contrast. Enjoy!