Crème Brûlée with Caramelized Peaches

Creme Brulee with Caramelized Peaches |

I've been working hard behind the scenes on a super sweet Valentine's Day baking project and I am beyond excited to finally share it with you!

Creme Brulee with Caramelized Peaches |
Creme Brulee with Caramelized Peaches |
Creme Brulee with Caramelized Peaches |

A few months back I was asked if I would develop and photograph a few recipes for the California Cling Peach Board using canned California cling peaches. Of course I was up for the task! My first post was this Kale and Peach Salad that turned out to be a big hit. For my second post I knew I wanted to bust out something special to line your dessert table with. Then it came to me. Crème brûlée! With caramelized peaches on the bottom!

Creme Brulee with Caramelized Peaches |

This Crème Brûlée with Caramelized Peaches is pretty much all of my favourite dessert flavours + textures packed into a single serve treat.

This post is sponsored by the California Cling Peach Board.

Creme Brulee with Caramelized Peaches |

The first thing you should know about crème brûlée is that it's not hard to make. It's true. As intimidating as all those accented letters may seem and although it has a fancy restaurant reputation, it really is pretty simple when you break it down. It's also a lot of fun! The only one catch is that you'll want to get yourself a small kitchen blowtorch for making that crisp crackly layer of caramel brittle that makes creme brulee so memorable. Don't worry they are reasonably priced. It's very difficult to brown the sugar underneath the oven broiler - though some are able to pull it off, I've never been able to do it without messing up the custard.

One of the greatest things about this impressive dessert is that you can make the custards - minus the burnt-sugar topping - a couple of days in advance. Of course, you can eat them on the day you make them too; just be sure to chill the custards for at least 3 hours before topping them with sugar.

Oh, it is difficult to wait.

Creme Brulee with Caramelized Peaches |

This is the first time I've tried a peach style crème brûlée. I have to admit a well-made vanilla bean crème brûlée is pretty hard to beat, but the subtlety of the caramelized peaches on the bottom was just enough without being overwhelming.

For the caramelized peaches I used canned California cling peaches. I've always thought canned peaches were a cheery reminder of warm summer days in the mid-winter months. They're hard to pass up, especially this time of year when fresh and local just isn't an option. So I like to always have a few cans in the cupboard, on hand for whenever. Surprisingly, the canning process of the peaches has been proven to increase key nutrients like Vitamin A, Vitamin C and folate. Plus there are no added preservatives or colours, and they’re delicious!

Creme Brulee with Caramelized Peaches |

Do I have to tell you how good that topping was?

I'm thinking it's pretty self-explanatory.

Creme Brulee with Caramelized Peaches |

Have a happy weekend friends!

Brûlée me.

Crème Brûlée with Caramelized Peaches

(Serves 4) Print This Recipe


For the caramelized peaches:

1 cup canned California cling peaches in fruit juice, drained and chopped

½ tablespoon butter

1 tablespoon packed brown sugar 

For the crème brûlée:

2 cups (480 ml) heavy 'whipping' cream (35% butterfat content)

1 vanilla bean, split and seeds removed (or 2 1/4 teaspoons pure vanilla extract)

6 large egg yolks, room temperature

1/4 cup + 2 tablespoons (75 g) granulated white sugar

4 tablespoons (50 g) superfine white sugar 


For the peaches:

In a heavy medium skillet, melt the butter over medium heat. Add the peaches, sprinkle with the sugar and stir until it dissolves. Cook, stirring occasionally, until the peaches are tender and the juices are slightly reduced, about 5 to 7 minutes. Remove from heat.

For the crème brûlée:

Preheat your oven to 300˚ F and position a rack in the centre of the oven. Place 4, 8-ounce (240 ml) ramekins in a roasting pan where the sides of the pan are higher than the ramekins. Spoon the caramelized peaches into the ramekins (about 1/4 cup into each).

Heat the cream on medium-high heat with the scraped seeds of the vanilla bean along with the pod for about 5 minutes. Watch carefully so that it doesn't boil over. The cream will begin to bubble around the edges when it is ready. Remove from heat and remove the vanilla bean pod.

Meanwhile, in a separate bowl or stand mixer fitted with the whisk attachment, beat the egg yolks and 1/4 cup + 2 tablespoons of sugar until pale and thick (about 1-2 minutes). Slowly pour the scalding cream a little bit at a time into the egg yolk mixture, whisking constantly so the eggs don't scramble. Strain with a fine mesh sieve set over a large measuring cup or bowl (I like to strain it into a glass Pyrex measuring cup with a spout). Evenly pour the custard into the prepared ramekins.

Pour boiling water carefully around the ramekins, so that the water comes halfway up the sides of the dishes. Bake the custards for about 35-45 minutes, until they are set around the edges, but still have a little jiggle to them when gently moved. Carefully remove the custards from the water bath and set them on a wire rack to cool for about 1 hour. Refrigerate for at least 3 hours or until cold and firmed up. At this point they can be stored in the fridge for up to two days until you are ready to serve them.

To serve, sprinkle each custard with a thin, even layer of superfine sugar (about 1 tablespoon). Using a hand held kitchen blowtorch, caramelize the sugar by moving the torch back and forth over the custard, about 1-2 inches away from it at an angle, until the sugar is golden brown and hardened. Serve immediately.

Creme Brulee with Caramelized Peaches |

Today's post is sponsored by the California Cling Peach Board. Product opinions are always my own. If I didn't love it, you wouldn't be hearing about it. Thank you for supporting the occasional sponsored post that helps fund all the deliciousness I share here.

Coconut Whipped Cream Photo Tutorial

Check out my new obsession. Coconut Whipped Cream! I've know about this for a while now, but recently I started thinking to myself, "why don't I have a step-by-step recipe on my blog?" I know that whipped coconut cream isn't new to many of you. It's been around for some time, and there are a lot of great one's out there, but I wanted to tackle one of my own

Coconut Whipped Cream-11.jpg

If you haven't made coconut whipped cream before, then now is the time. Just think of that pumpkin pie to come on Thanksgiving. It's vegan, It's dairy free (so there are no ugly consiquence's for those who are lactose intolerant), it's gluten free, and it's to die for! Especially if you love coconut. What more could one ask for?

Coconut Whipped Cream Photo Tutorial |

What I really love about it is that you can control how much sugar get's added to the whipped cream. I'm going to show you just how simple this is to make. So here we go.

1. Take a can of full-fat coconut milk and pop it in the refirgerator the night before making the coconut whipped cream. You must use full-fat coconut milk for the whipping process. Don't use light because the recipe won't turn out. Chilling the can of coconut milk causes the coconut cream to separate and solidify at the bottom, leaving the watery liquid at the top of the can.

2. Place your mixing bowl in the fridge for 5 to 10 minutes prior to whipping.

3. Remove the chilled can from the fridge and flip it. This way when you open the can, all the liquid will be at the top, making it easier to just pour it off to get to the coconut cream underneath.

Coconut Whipped Cream-1.jpg

4. Open the can and pour the coconut water into another bowl.Don't discard the water! Make sure you save it and add it to your next smoothie. It's pure gold!

Coconut Whipped Cream Photo Tutorial |
Coconut Whipped Cream Photo Tutorial |

5.Scoop out the thickened coconut cream into your chilled mixing bowl. As you can see below, the coconut cream is hardened at the bottom of the flipped can.

Coconut Whipped Cream Photo Tutorial |

6. Whip the cream until it becomes fluffy and light. I used my stand mixer for this, but hand beaters or a whisk will also do the trick. Mix for 2-4 minutes. You will end up with small soft peaks.

Coconut Whipped Cream-9.jpg

7.Add vanilla and sugar, if using. At this point you can mix in 1/2 tsp - 1 tsp of vanilla extract or if you're feeling really fancy, the scraped out seeds from a vanilla bean. For sweetness you can add cane sugar, confectioner's/ powdered sugar or maple syrup; 1-3 tablespoons or to your desired taste. Beat until incorporated.

Now serve it up any way you like!!! Just in time for some fresh pumpkin pie. I also recommend trying it on fresh fruit and pancakes.

Coconut Whipped Cream Photo Tutorial |

To store:

The whipped cream will last up to 1 1/2 - 2 weeks in the refrigerator if stored in a sealed airtight container. It holds very well in the fridge, but if you're not going to use it immediately, you can re-whip it until it reaches the desired texture.

Coconut Whipped Cream

Coconut Whipped Cream Step-by-Step Photo Tutorial

by Jennifer Trennum

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: how-to dessert dips, spreads frosting/ icing gluten-free grain-free low-carb low-sodium vegan vegetarian soy-free coconut maple syrup


Ingredients (1.5 cups)

  • 1 (14 ounce) can full-fat coconut milk, refrigerated for 24 hours
  • 1-3 tablespoons pure cane sugar, powdered sugar, or maple syrup (optional; add to taste)
  • 1 teaspoon vanilla extract


Place your mixing bowl and beater in the freezer for 5-10 minutes to chill.

Remove the can of coconut milk from the refrigerator and flip it over so the label is upside down. Open the can and pour the coconut water into a dish or measuring jug to save for later. Remove the mixing bowl from the freezer. Using a spoon, scoop out the thickened coconut cream into your chilled bowl.

Using the whisk attachment for your stand mixer, or hand beaters, beat the coconut cream on medium speed for 2-4 minutes, or until the cream becomes light and fluffy and small peaks form. Add in your sweetener of choice and vanilla extract, and beat until incorporated.

Serve the coconut whipped cream, or transfer to a sealed airtight container and refrigerate. If you're not going to use the whipped cream immediately and it becomes too firm for your liking, you can re-whip it when ready to use to reach the desired consistency.


The whipped cream will last up to 1 1/2 - 2 weeks in the refrigerator stored in a sealed container.

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I hope this was helpful and that everyone has a very happy Thanksgiving!!!