Best Instant Peach Brûlée Recipes

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.

INSTANT PEACH BRûLéE

Steps:

• Preheat broiler to high.
• Toss peaches with schnapps or brandy.
• Whip cream with 2 tbsp sugar until it holds stiff peaks. Divide cream between 4 individual gratin dishes. Top with sliced peaches and sprinkle each dish with 1 tbsp sugar.
• Place under broiler and broil for 2 to 3 minutes or until sugar has melted and cream is bubbling. It will bubble up over the peaches. Serve at room temperature.

BAILEY'S CREME BRULEE

Steps:

• Combine the heavy cream, Bailey's Irish Cream, vanilla and half the brown sugar in a heavy -bottomed saucepan. Bring just to a simmer.
• Combine the egg yolks and rest of sugar in a a bowl. Temper them into the warm cream by adding a little cream to the egg mixture, stirring constantly.
• When combined, add a bit more, and so on until warmed through.
• When warm, add the entire egg mixture to the cream, and cook just until it begins to thicken. Do not exceed 175 degrees.
• Fill custard cups 3/4 full and bake at 325 degree in a water bath until they turn gelatinous.
• Remove from water bath and refrigerate at least 4 hours or overnight.
• To serve: Sprinkle combined sugar over custard and burn with a torch, or place under a broiler until caramel brown.

PEACH CREME BRULEE

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!

PEACH BRULEE BURRATA BRUSCHETTA

Steps:

• Stir together herbes de Provence and sea salt in a small bowl. Set aside.
• Top each slice toasted bread with a generous spread of Burrata cheese. Sprinkle cheese with a pinch of the herbes de Provence sea salt mixture. Set aside.
• Lay peach slices flat in a single layer on a flame-proof surface or plate. Lightly sprinkle each slice with turbinado sugar. Using a kitchen torch set to a medium-low flame, melt the sugar by making short, even passes over the top of the sugar. Continue melting the sugar until it bubbles and turns dark brown, about 30 seconds. Place peach slice on each piece of toast and serve.

INSTANT POT CREME BRULEE

Steps:

• Split the vanilla bean in half lengthwise using a paring knife, then use the back of the knife to scrape out the seeds. Reserving the pod, put the seeds and cream into a small saucepan. Whisk to combine, then set over medium heat and cook until tiny bubbles just start to form around the edges, about 5 minutes, whisking occasionally. Pour the mixture into a medium bowl and allow to cool for 20 minutes.
• Meanwhile, combine the reserved vanilla-bean pod and 2 tablespoons of the sugar in a small bowl. Use your fingers to rub the pod and sugar together to remove the residual vanilla seeds and distribute them evenly throughout the sugar. Set the vanilla sugar aside.
• Whisk the remaining 1/4 cup plus 1 tablespoon sugar and the salt into the cream mixture until combined and the mixture is completely cool. Whisk in the egg yolks until smooth. Strain through a fine-mesh sieve set over a 2-cup liquid measuring cup. This will help achieve a silky smooth result.
• Divide the mixture among four 4-ounce heat-proof ramekins (each about 3 inches in diameter) and cover the tops tightly with foil.
• Pour 1 cup water in the bottom of a 6- or 8- quart Instant Pot®. Place the steamer rack in the pot and arrange the ramekins in a snug single layer on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on low for 8 minutes (see Cook's Note).
• After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
• Remove the foil from the ramekins and allow to cool for 20 minutes. Then refrigerate until completely cooled and set, at least 4 hours and up to 24 hours.
• When ready to serve, sprinkle the top of the desserts with the vanilla sugar (discard the vanilla-bean pod or add to more sugar for future use). Use a kitchen torch to melt the sugar and turn it a deep golden brown. (Alternately, heat the ramekins under the broiler, watching carefully.) Let sit at room temperature until the sugar has hardened, about 5 minutes.