Directions

Crème Brûlée

Add the cream, milk, vanilla bean (caviar and pod) and salt to a sauce pan, over medium heat and bring to a boil. Immediately remove from heat, gently whisk and let cool. 

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Preheat oven to 250F.

Add the egg yolks and sugar to a bowl and mix (hand held mixer) on low speed for 2 minutes. Mix the cooled, cream/milk into the egg yolks. Don't over-mix, you don't want to create foam/bubbles. Pour the mixture through a sieve into a second bowl. 

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Arrange the ramekins onto the baking sheet, and using a ladle, divide the crème between the 6 ramekins. Place in the center of oven and bake until the center of custards reach 175F. About 35-40 minutes. Be careful not to over-bake or custards will curdle. Remove from oven, and then remove ramekins off of the hot baking sheet to cool. Once completely cooled, place in the refrigerator for 3-4 hours or overnight. Prepare the peach sauce. 

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Peach Sauce

Remove the skins from peaches by blanching or using a vegetable peeler. Slice peaches in half and remove the pits. Slice into about 1/4 inch segments and add to a sauce pan, along with the sugar and a pinch of salt. Cook over medium heat until peaches have released their juices, about 4-5 minutes. Whisk together the water and corn starch to make a slurry. Stir in half of the slurry and then add more as needed to reach a syrupy consistency. Cook 1 minute and then remove from heat. Keep in mind, sauce will thicken more once it has cooled. 

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​​Brûléeing

Right before serving, sprinkle about 1 tablespoon of sugar evenly over the top of each custard, and using the kitchen torch, melt/caramelize the sugar by moving the flame in a circular motion. Serve immediately with the peach sauce. Garnish with fresh mint. 

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