Ingredients

Custard;
Dash of peach schnapps (optional)
450ml Double cream
200ml Milk
5 Egg yolks
100g Caster sugar
1 Vanilla pod (split and scraped)
2 Large peaches
50g Caster sugar
25g Demerara sugar

Preparation time
30 minutes

Cooking time
60 minutes

Serves
6



Try this dish with a Straw wine. Straw wine is made from grapes that have been dried, sometimes on straw mats, to concentrate their juice. Try matching one of the following delicious desert wines to accompany this delicious crème brûlée:

• Rustenberg Straw Wine 2009
(available from www.sawinesonline.co.uk)
• Fairview La Beryl Blanc 2010 (50cl)
(available from www.sawinesonline.co.uk)
• De Trafford Straw Wine 2008 375ml
(available from www.bibendum-wine.co.uk/retail)

Wine recommendations by Wines of South Africa

Method

  1. First of all de-stone the peaches and cut into approximately 1cm dice. Add these to a saucepan along with the sugar and a splash of water. Bring to the boil and simmer for 5 minutes, until softened, then take off the heat and cool.
  2. Next, heat the cream, milk and vanilla pod in a saucepan. In a separate bowl, whisk the egg yolks and sugar together. Just as the mixture comes to the boil, remove from the heat and strain into the egg and sugar mix and stir well. Pour this mixture back into the saucepan and slowly bring back up to simmer again, keep stirring and do not heat too much or too quickly. You want it to thicken enough to coat the back of a spoon.
  3. Place 6 ramekins on a tray and add a tablespoon of the peach mix to the bottom of each dish, then top up with the custard. Cool completely and then place in the fridge to chill overnight.
  4. To serve, sprinkle some Demerara sugar over the top, grill or blow torch until caramelised and serve.

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