- Serves: 6
- Cook Time:
- Prep Time: 20 minutes
- Effort: easy
- 1 vanilla pod
- 500 ml whipping cream
- 100 g caster sugar, plus 1 tbsp extra for the crisp topping
- 6 egg yolks
For the fruit and cream
- 2 large peaches, halved, stones removed
- 75 g unsalted butter, softened
- 6 tbsp honey
- 1 vanilla pod
- 150 g redcurrants, picked
- 200 ml whipping cream
- 50 g icing sugar
1. Preheat the oven to 130C/gas 1/4.
2. Split, and scrape the seeds from the vanilla pod and combine the pod and seeds with the cream and sugar.
3. Bring the mixture to the boil, before turning off the heat and leaving to infuse for about 5 minutes. Pour it slowly over the egg yolks, whisking as you go, and strain the mixture into a jug.
4. Pour a depth of about 3cm of hot water into a roasting tin. Fill 6 medium ramekins with the vanilla cream, and bake in the pre-heated oven for 40-50 minutes until just set, but still a little wobbly in the centre. Remove from the oven, cool, and leave overnight to chill in the fridge.
5. For the peaches, put the halved peaches onto a small ovenproof roasting tin and cover with the butter and honey. Split and scrape the vanilla pod and smear half of the seeds over the peaches. Bake the peaches for 10-15 minutes, at the same temperature as the vanilla cream - they should be soft, but still hold their shape.
6. Once the peaches have softened, add the redcurrants and toss well to coat them in the cooking juices. Leave on one side to cool.
7. Add the remaining vanilla seeds and icing sugar to the whipping cream, and whisk until soft peak stage. Set aside.
8. To serve, cover the tops of the vanilla crème brûlées with caster sugar and caramelise with a blowtorch. You could also flash the ramekins under a hot grill for a few seconds. Serve each cream on a large plate with the peaches, redcurrants and a spoonful of vanilla whipped cream.
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