This dessert from Chris Coombs is part of Hood’s Chef’s Creations series. Throughout August, you can find Coombs sampling his delicious dessert at the Hood Food Truck in spots all over Boston. Check out their website to see what all the hubbub is about, and then try your hand at whipping up the creamy goodness at home.
- 1 cup sugar
- 2 whole eggs
- 6 egg yolks
- 1/2 teaspoon salt
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1/2 cup Hood Heavy Cream
- 1 cup Hood Sour Cream
- 1/2 cup Hood Whole Milk
- 1 ripe peach, pitted and sliced into four pieces
- 1 tablespoon sugar
- 1/4 ounce lemon juice
- Place the peaches in a large mixing bowl. Sprinkle sugar over the peach slices evenly. Add the lemon juice, and lightly stir with a wooden spoon.
- Let sit for at least forty five minutes (it can sit up to forty eight hours).
- Prepare four four ounce ramekins by buttering the bottom and sides for easy release. Preheat the oven to 325 degrees.
- Take one cup of the sugar and place in a thick bottomed sauce pan. Cook over low heat for four to six minutes until it forms a light caramel. If the sugar clumps, stir out clumps with a wooden spoon.
- Divide the light caramel evenly into the base of each ramekin and reserve.
- In a large mixing bowl whisk the eggs, egg yolks, 1/2 cup sugar, salt and vanilla extract until well incorporated.
- Next, whisk in the Hood Heavy Cream, Hood Sour Cream and Hood Whole Milk until evenly incorporated.
- Fill the ramekins with the mixture until 1/4 inch from the top.
- Place the ramekins in a large pan and surround with a hot water bath; the water should be halfway up the sides of the ramekins.
- Bake in the preheated oven for 50 minutes (the custard will be firm but jiggle when shaken). Remove the custard from the oven and allow to cool to room temperature.
- Chill for at least 2 hours or overnight.
- To serve, invert the ramekin onto a plate or bowl; it should fall out of the container. Serve with the prepared peaches.