Honey-Roasted Peach Crème Brûlée
Silky baked custard infused with honey and topped with roasted peaches and a classic torched sugar crust for a luscious finish. This french-inspired desserts ready in about 65 minutes layers heavy cream, large egg yolks, honey into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups heavy cream
- 5 large egg yolks
- 1/4 cup honey
- 1 whole vanilla bean pod
- 1/2 cup granulated sugar
- 1 large ripe peach
- 3 tbsp turbinado sugar
Instructions
- Step 1: Preheat oven to 325°F. Slice 1 large ripe peach into thin wedges and toss with 2 tbsp honey. Spread on a baking sheet and roast for 15 minutes until caramelized and tender.
- Step 2: Meanwhile, split 1 whole vanilla bean pod lengthwise and scrape the seeds into 2 cups heavy cream in a saucepan. Heat cream over medium heat until just simmering, then remove from heat.
- Step 3: In a bowl, whisk 5 large egg yolks with 1/4 cup honey until pale and thick.
- Step 4: Gradually pour the hot cream into the egg yolk mixture in a slow stream while whisking to temper the eggs.
- Step 5: Strain the custard through a fine mesh sieve into a large measuring cup.
- Step 6: Divide the custard evenly into four 6-ounce ramekins.
- Step 7: Place ramekins in a baking dish and pour hot water halfway up their sides. Bake for 40-45 minutes until custards are set but still slightly jiggly in the center.
- Step 8: Remove ramekins from water bath and cool to room temperature, then refrigerate for at least 2 hours.
- Step 9: Just before serving, place 3 tbsp turbinado sugar evenly over each custard and use a kitchen torch to melt and caramelize the sugar until golden and crisp.
- Step 10: Top each brûlée with 3-4 roasted peach wedges and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Roasted Peach Crème Brûlée take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Honey-Roasted Peach Crème Brûlée?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Honey-Roasted Peach Crème Brûlée?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Roasted Peach Crème Brûlée for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honey-Roasted Peach Crème Brûlée?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
