Peach Brûlée with Honey Crème Anglaise
An egg yolk based custard with sweet peaches and broiled
Servings: 4 servings
Calories: 380kcal
Ingredients
For the Crème Anglaise:
- 2 cups half and half
- ¼ cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons honey
- dash of salt
- 3 egg yolks
- ¼ teaspoon vanilla
For the Peach Brûlée:
- 4 large ripe peaches halved, seeds removed
- 1 ½ tablespoons butter melted
- 6 teaspoons granulated sugar approximately
Instructions
For the Crème Anglaise:
- 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:
- 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 ½ teaspoons sugar. Broil 10 minutes or until sugar is caramelized. Serve immediately with Crème Anglaise or ice cream.
Notes
(adapted from a recipe in the July 2011 Southern Living Magazine)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 380kcal | Carbohydrates: 50g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 189mg | Sodium: 107mg | Potassium: 371mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1121IU | Vitamin C: 7mg | Calcium: 160mg | Iron: 1mg