Delicious Brûléed Peach Dessert


Hi friends!  Thanks for stopping by! To get the newest recipes subscribe or join us on facebook. I have a fabulous guest post for you today.  Let’s give Lindsey a warm welcome! This peach dessert looks absolutely delicious!

Anyone who knows me also knows that I am all about peaches.  I start stalking the fruit stands in the middle of July waiting for the first peaches of the season.  This year I got lucky.  Peach season started a few weeks earlier than last year.  And it hasn’t stopped.  I’m a very happy girl.  I never tire of coming up with ways to eat peaches–desserts, sauces, main dishes, sides and salads.  I can’t get enough of them.

This peach dessert is an elegant, yet simple dessert highlights peaches when they are at their sweetest and juiciest.  The caramelized sugar breaks under your spoon giving way to the juicy flesh, spilling out into the puddle of creamy custard sauce below.  It’s magical in a way that only fresh fruit at its peak can be.

Creme Anglaise is nothing more than a custard sauce made from egg yolks, sugar and milk.  You can flavor it in so many ways with different extracts or liqueurs.  I’ve gone with almond extract here because almond is perfect with peaches.


Serve this for a quick dessert when you have friends over and you’ll blow them away.  They’ll never know if only took a few minutes to prepare.


Delicious Brûléed Peach Dessert


  • 6 large egg yolks
  • 2/3 cup sugar
  • 2 cups very hot milk
  • pinch salt
  • 1 tsp. pure vanilla extract
  • 1/4-1/2 tsp. pure almond extract
  • 4 peaches, peeled and halved
  • 8 tsp. raw sugar


1. Whisk the egg yolks, sugar, and pinch of salt until thick and pale yellow. Drizzle the hot milk into the bowl while whisking. This will temper the eggs, or slowly heat them so they don’t scramble. When all of the milk has been added, pour the mixture back into the pan and cook over medium high heat until it starts to thicken and reaches a temperature of 170 degrees F on an instant read thermometer. (If you don’t have a thermometer, check that it’s cooked all the way by dipping a wooden spoon into the sauce. It should coat the back and you should be able to draw a finger through it.) Pour through a fine mesh sieve to remove any bits of egg that may have cooked. Add the vanilla and almond. Cover and chill until very cold.

2. Place the peeled peach halves on a baking sheet. Sprinkle each half evenly with 1 tsp. of raw sugar. Using a kitchen torch, caramelize the sugar. Alternatively, you can caramelize the sugar all at once under a broiler. Be careful, the sugar will melt quickly!

To serve:
Spoon about 1/4 cup of the sauce into small serving bowls. (You will have some extra creme anglaise, but I’m sure you’ll find a use for it. :) Add a peach half to each bowl and serve immediately.

The sauce can be made ahead and kept for about a week.

All images and text ©


Lindsey Johnson writes the food blog, Cafe Johnsonia.  (Link:  She also writes the Secrets to Living Well column for Design Mom (link:, and shares recipes on Petit Elefant ( and Make and Takes (  She and her husband live in Utah with their three little kids who stopped napping ages ago.  When she’s not chasing after her kids, you can find her out in the garden, behind her camera, reading a good book, or trying to take a nap.

Stay connected:
Twitter:  @cafe_johnsonia (

Check out my top 3 posts over at my place:
Creme Brulee Ice Cream (
How To Make Candied Nuts (
Authentic Swedish Meatballs (

more by Jamielyn »

Jamielyn Nye

of I Heart Naptime

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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4 comments on “Delicious Brûléed Peach Dessert”

  1. Yum yum yum!
    This looks AMAZING!
    Going to have to give this a go, thanks for sharing.

  2. Oh yuuuum! Yumyumyum.
    Beautiful photos btw!

  3. Thanks for having me, Jamielyn! I absolutely love your blog and was honored to be a guest here today. :)

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