First, my apologies for the long pause in updates... I've been so busy (mostly been sick). Not to worry, it wasn't Swine flu but rather a tender infection in my ear :( BOOHOO!!
BUT BUT i'm all better now! Second so i'm back into the kitchen to whip something up with my yellow kitchen aid :p
Introducing my very first attempt of Peach Creme Caramel.....
Although this may take a whole heap of egg yolks and whipping but i guarantee you that it's all the worth it once it done. I myself is a creme pudding addict and i absolutely love this recipe!
(Recipe by Aran @ Cannelle- Vanille)
250 grams sugar
60 grams water
Have an ice bath ready.
Place the sugar and water in a small saucepan and cook until a medium amber caramel forms. Immediately shock the pan in ice water to stop the cooking process.
Pour the caramel amongst six jars. Let the caramel cool and harden before proceeding.
Note: If peaches are very ripe and juicy, they should be slightly cooked first to eliminate some of the extra water, otherwise the custard might turn too watery.
500 ml heavy cream
500 ml whole milk
200 grams sugar
1 vanilla bean, split and seeds scraped
5 egg yolks
3-4 peaches, peeled and diced into small pieces
Place the heavy cream, milk, half of the sugar and vanilla bean in a medium saucepan. Bring to a simmer.
In a separate bowl, whisk together the eggs, egg yolks and rest of the sugar. Temper the hot milk mixture into the eggs while whisking. Strain the custard through a fine sieve and let it cool in an ice bath slightly.
Divide the diced peaches amongst the jars and pour the custard over them. The fruit will rise to the top and that is ok.
Place the jars in a water bath and bake at 300F for about 30-40 minutes or until the center is set. Let them cool completely before serving.