1 - I made this with two significant errors. First, the quantity listed is for 4, not 6 ramekins. Secondly, I omitted the instructions for the crème fraîche therefore didn't put any in. Therefore, I have not really made this recipe and it will remain 'untested'. However, without the cream it was kind of dull, but would make a great pastry filling, like for a Danish or some such.
2 - Thought this might be better as a pie filling. I made it as per the recipe, using heavy cream instead of crème fraîche and it was delicious! It totally needs a pie filling.
3 peaches, medium slice
70g of sugar
3 egg yolks
4 Tbsps. (70g) thick crème fraîche
Brown sugar for dusting
- Prepare a sweet pie dough and blind bake. Allow the baked crust to cool completely before continuing to avoid a soggy crust.
- Preheat the oven to
425400°F Arrange the peaches equally in 4 ramekins.- Beat the egg yolk with the sugar, crème fraîche and the vanilla.
Divide equally among the ramekins and dust with the brown sugar.- Arrange the peaches in the bottom of the cooled crust. Pour the custard over the peaches so that they all get touched by the liquid.
- Dust the surface with the brown sugar.
- Bake in the hot oven for 25 minutes.
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