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Creme Caramel with Peach Topping

servings: 4
Creme Caramel with Peach Topping

prep time


total time





Creme Caramel with Peach Topping

servings: 4
• 1 cup sugar (for caramel)
• 2 eggs (whole)
• 6 egg yolks
• 1/2 cup sugar
• 1/2 tsp. salt
• 2 tsp. vanilla extract
• 1/2 cup Hood® Heavy Cream 
• 1 cup Hood® Sour Cream
• 1/2 cup Hood® Whole Milk
• 4 4-oz. tin souffle cups or ramekins 

• 1 ripe, tender local peach
• 1 Tbsp. sugar
• 1/4 oz. lemon juice
Prepare ramekins by buttering the bottom and sides for easy release.

Take 1 cup of sugar and place in a thick bottomed sauce pan. Cook over low heat for 4-6 minutes until a light caramel. If the sugar clumps stir out clumps with a wooden spoon.

Divide the light caramel evenly into the base of each ramekin and reserve.

In a large mixing bowl whisk the eggs, egg yolks, sugar, salt, and vanilla extract until well incorporated. Next whisk in the heavy cream, sour cream, and whole milk until evenly incorporated. Fill ramekins with the mixture until 1/4 inch from the top. 

Place ramekins in large pan and surround with a hot water bath; the water should be halfway up the ramekins.

Bake at 325 degrees for 50 minutes (the custard will be firm but jiggle when shaken). Chill for at least 2 hours or overnight.

To serve, invert the ramekin onto a plate or bowl; it should fall out of the container. Serve with fresh peaches or other fruit.

Peach Topping (optional)

Cut peach into 4 pieces sliced with a paring knife and remove the pit. Place in a large mixing bowl.
Sprinkle sugar over the peach slices evenly. Add the lemon juice, and lightly stir with a wooden spoon.
Let sit for at least 45 minutes (can sit up to 48 hours). Place atop Crème Caramel.

By Chef Chris Coombs


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