Ingredients
| 2 cups | 35% (whipping) cream | 500 ml |
| 1 cup | peeled, pitted and finely diced fresh Ontario peaches | 250 ml |
| 1 tsp | vanilla extract or one vanilla bean (halved lengthwise) | 5 ml |
| 5 | egg yolks | 5 ml |
| 3 tbsp | granulated sugar | 45 ml |
| 1/3 cup | granulated sugar, for boiling | 75 ml |
Directions
In saucepan over low heat, combine cream, peaches and vanilla; simmer for three minutes. In small bowl, beat egg yolks and three tbsp (45 mL) sugar; slowly whisk in hot cream mixture. Return egg mixture to saucepan over low heat; stir until mixture thickens enough to coat back of spoon. Remove vanilla bean, if using.
Pour mixture into six 1/2 cup (125 ml) ramekins or custard cups. Place ramekins in glass baking dish and fill with hot water to come halfway up sides of ramekins. Bake in 350°F (180°C) oven for 30 to 35 minutes or until just set. Remove ramekins from baking dish and refrigerate for 1 hour or until well chilled.
Sprinkle custards with 1/3 cup (75 ml) sugar and place on baking sheet; arrange ice cubes around ramekins. Broil for one minute or until sugar melts and turns golden brown. Chill for at least 10 minutes or up to three hours. (Sugar may soften if held any longer).
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