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(adapted from a recipe in the July 2011 Southern Living Magazine)
For the Crème Anglaise:
2 cups half and half
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons honey
dash of salt
3 egg yolks
1/4 teaspoon vanilla
Whisk all ingredients together in a heavy bottom saucepan. Bring to a boil over medium heat whisking constantly. Boil 1 minute, whisking to prevent burning. Remove from heat and serve warm or cold.
For the Peach Brûlée:
4 large ripe peaches, halved, seeds removed
1 1/2 tablespoons butter, melted
granulated sugar (approximately 6 teaspoons)
Preheat broiler with oven rack about 6 inches from the heat source. Arrange the peaches cut side up on an broiler safe pan. Brush the cut sides of the peaches with the melted butter. Sprinkle each peach half with 1 1/2 teaspoons sugar. Broil 10 minutes or until sugar is caramelized. Serve immediately with Crème Anglaise or ice cream. Serves 4.
I’m so late posting today! Summer is a busy season – I’m sure you understand. Our weekend was packed so I felt lucky to get this easy recipe made and photographed. The photos are not the best so don’t judge the recipe based on my quick documentation. The longer these sit, the softer the brûlée becomes. Eat fast!
I want to say welcome all my new readers! It’s great to have you on board and I love the comments. Have a lovely week and thanks so much for stopping by! Please come again.