This is a superb variation on traditional Crewe Brulce, which makes a rich and delicious end to a dinner party. As a treat serve it with Chateau dy Yquern wine.Peaches and creatn with a caramel topping make Wye Cream a real treat.
4 large fresh ripe peaches, peeled, stoned and sliced
2 oz. slivered almonds
4 oz. castor sugar
6 egg yolks
1 ½ oz. single cream , scalded
1 ½ oz. double cream , scalded
4 pieces preserved ginger, drained and finely chopped
4 oz. soft dark brown sugar
Arrange the peaches and almonds in a deep, flameproof serving dish. Set aside.
In a large mixing bowl, beat the castor sugar and egg yolks with a wire whisk or rotary beater until the mixture is light and smooth. Gradually beat in the scalded creams.
Pour the mixture into a large, heavy saucepan. Place the pan over low heat and stir constantly with a wooden spoon until the custard is thick enough to coat the spoon. Do not allow the custard to boil. Remove the pan from the heat and beat the custard for 2 minutes. Stir in the ginger.
Pour the custard over the peaches and almonds. Allow to cool and then chill in the refrigerator for 2 hours.
Preheat the grill to high.
Remove the serving dish from the refrigerator and sprinkle the surface o the pudding with the brown sugar. Place the dish under the grill . Grill until the sugar caramelizes, taking care not to let it burn.
Remove the dish from the heat and serve immediately.