Name: Family-Style Peach Melba Crème Caramel
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 serving(s)
Ingredients: 1/2 cup (105 g) sugar; 3 tbsp (45 ml) water; 1 cup (250 ml) milk; 1 cup (250 ml) 35% cream; 1/3 cup (70 g) sugar; 1 vanilla bean, split lengthwise and seeds scraped; 3 eggs; Fresh raspberries, for serving; Ripe peach wedges, for serving

Ingredients

Caramel
- 1/2 cup (105 g) sugar
- 3 tbsp (45 ml) water
Cream
- 1 cup (250 ml) milk
- 1 cup (250 ml) 35% cream
- 1/3 cup (70 g) sugar
- 1 vanilla bean, split lengthwise and seeds scraped
- 3 eggs
- Fresh raspberries, for serving
- Ripe peach wedges, for serving

Preparation

Caramel
- In a pot, bring the sugar and water to a boil. Cook without stirring until an amber caramel forms. Spread the caramel out in a 9 x 5-inch (23 x 13 cm) glass loaf pan. Let cool.
Cream
- With the rack in the middle position, preheat the oven to 300°F (150°C).
- In a pot, bring the milk, 35% cream, sugar, vanilla seeds and pod to a boil, stirring, until the sugar has dissolved.
- Meanwhile, in a bowl, whisk the eggs. Gradually whisk in the hot milk mixture. Strain through a sieve over the caramel in the loaf pan.
- Place a dishcloth along the bottom of a large baking dish. Place the loaf pan over the dishcloth. Add enough hot water to the baking dish to come halfway up the sides of the loaf pan. Loosely cover the loaf pan with foil. Bake for 1 hour 15 minutes or until the sides of the crème caramel are set but the centre is still slightly wobbly.
- Remove the loaf pan from the water bath and remove the foil. Let cool on a wire rack. Cover with plastic wrap and refrigerate for 8 hours.
- When ready to serve, run a thin blade all the way around the crème caramel. Gently turn the crème caramel out onto a serving dish. Serve cold topped with raspberries and peach wedges.

Family-Style Peach Melba Crème Caramel

Categories

Ingredients

Caramel

Cream

Preparation

Caramel

Cream

Personal Note

To help you with this recipe

RICARDO Silicone Whisk