Peach Crème Brûlée

1. Heat the oven to 150°C (300°F). Peel the ripe peaches, remove the pits, and dice into small 1 cm pieces.

2. Toss the diced peaches with the granulated sugar (for peaches) and lemon juice, then cook in a small skillet over medium heat for 3–4 minutes until juicy and slightly thickened. Cool briefly, then divide among six 150 ml ramekins.

3. Split the vanilla bean lengthwise and scrape out the seeds. Combine the heavy cream, seeds and pod in a saucepan and heat over medium until steaming with small bubbles at the edge. Remove from heat, cover, and infuse for 15 minutes.

4. Whisk the egg yolks, granulated sugar (for custard) and fine salt until smooth and pale, without incorporating too much air.

5. Remove the vanilla pod from the cream and return the cream to a gentle heat until warm. Slowly pour the warm cream into the yolks in a thin stream, whisking constantly to temper. Strain through a fine sieve and skim off any foam.

6. Gently pour the custard over the peaches in the ramekins. Set the ramekins in a deep baking dish and pour boiling water into the dish to come halfway up the sides of the ramekins.

7. Bake at 150°C (300°F) for 35–40 minutes, until the custards are set at the edges but the centers still jiggle slightly. Lift out of the water bath, cool to room temperature, then refrigerate for at least 4 hours or overnight.

8. Blot any condensation from the custard surfaces. Sprinkle each with an even layer of granulated sugar (for caramelized top), about 1 tbsp each. Caramelize with a kitchen torch until deep amber and bubbling, or place under a very hot broiler for 1–2 minutes, watching closely. Let the tops harden for 2 minutes and serve within the hour.