PEACH BRULEE
Quick and easy peach dessert. Serve with whipped cream or vanilla ice cream.
Provided by KERAKAY
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 7m
Yield 3
Number Of Ingredients 4
Steps:
- Preheat the broiler.
- Arrange peach halves, cut-side up in a shallow baking dish. In a small dish, stir together the brown sugar, cinnamon, and chopped pecans. Sprinkle the mixture over the peaches.
- Broil 3 inches from heat for 2 to 3 minutes, or until the topping is browned. Serve with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 35.7 g, Fat 7.2 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 10.8 mg, Sugar 32.6 g
BROILED PEACH BRULEE
I'm not sure where I got this from, but it's just a few basic ingredients, for a delicious outcome. I used this as a topping for Vanilla Ice Cream, and used sliced peaches instead of peach halves.
Provided by crazycookinmama
Categories Dessert
Time 10m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Preheat broiler. Arrange peach halves, cut side up, in shallow baking pan.
- Stir together sugar, nuts, and cinnamon in small bowl; sprinkle over peaches.
- Broil 3 inches from heat 2 to 3 minutes or until topping is lightly browned. Serve warm with whipped cream or ice cream. Sprinkle with additional cinnamon if desired.
Nutrition Facts : Calories 215.2, Fat 5.9, SaturatedFat 0.8, Sodium 90.8, Carbohydrate 41.9, Fiber 3, Sugar 37.3, Protein 2.6
PEACH BRULEE
Steps:
- Preheat the broiler.
- Arrange peach halves, cut-side up in a shallow baking dish. In a small dish, stir together the brown sugar, cinnamon, and chopped pecans. Sprinkle the mixture over the peaches.
- Broil 3 inches from heat for 2 to 3 minutes, or until the topping is browned.
- Serve with whipped cream or vanilla ice cream.
PEACH CREME BRULEE
Make and share this Peach Creme Brulee recipe from Food.com.
Provided by Da Huz
Categories Dessert
Time 4h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Heat the cream in a sauce pan. Stir occasionally to keep skin from forming. Just before it is boiling, remove from heat and add vanilla.
- Meanwhile, cream egg yolks and sugar in a bowl. Try not to incorporate any air into the mix. I find that a fork works well for this small amount -- a whisk is too big.
- SLOWLY drizzle cream into eggs, continuing to mix with the fork. If you pour too quickly you will cook the egg. Again, try not to incorporate any air as you mix.
- Drain the peaches and place peach slices in the bottom of each ramekin. Then pour the custard on top of the peaches. You want to have enough custard that the peaches are completely covered. Narrower, taller ramekins work better than wider, shorter ones.
- Place ramekins in a baking tray or roasting pan, then pour water into the pan (don't splash into the custard) so that it comes halfway up the sides of the ramekins. Carefully place in the oven (don't splash into the custard) and bake about 30 minutes. Custard is done when it is set but still jiggles.
- Remove from the oven, and remove from the water bath. Allow to cool completely. Then cover with plastic wrap and chill for a couple hours in the fridge. You can store like this for several days if you like.
- Just before serving, sprinkle a thin layer of brown sugar on top of each custard and use a kitchen torch (or your oven's broiler) to melt and caramelize the sugar. Try not to burn it. If you are using the broiler, be careful, it burns very quickly. Don't take your eyes off of it!
Nutrition Facts : Calories 407.4, Fat 30.8, SaturatedFat 18.4, Cholesterol 224, Sodium 42.9, Carbohydrate 31.2, Fiber 0.7, Sugar 27.5, Protein 4
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