Dessert

Crème Brûlée aux Pêches Rôties with Crispy Phyllo Tuiles & Basil Oil

Name: Crème Brûlée aux Pêches Rôties with Crispy Phyllo Tuiles & Basil Oil
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2 servings
Ingredients: For crème brûlée:; 200 ml heavy cream; 100 ml whole milk; 1 vanilla bean, split and scraped (or 1 tsp vanilla extract); 3 egg yolks; 30g sugar; Salt; For roasted peach compote:; 2 ripe peaches, halved, pitted; 15 ml honey; 1 tbsp aged balsamic vinegar; For brûlée topping:; 20g sugar (per ramekin); For phyllo tuiles:; 2 sheets fresh phyllo dough; 30 ml melted butter; 10g sugar; Pinch of sea salt; For basil oil:; 30g fresh basil leaves; 100 ml neutral oil; Salt

A silken vanilla bean crème brûlée dotted with jewel-like roasted peach compote, topped with a shattered sugar crust crackled by torch and garnished with crispy phyllo tuiles and a drizzle of basil-infused oil. Peach and basil whisper of summer gardens; the crackle of burnt sugar announces indulgence. A dessert that lingers.

1261calper serving 12gprotein 72gcarbs 106gfat 25min prep 40min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this