Single-Serve Peach Crème Brûlée
There’s something extra special about a dessert made just for one, and this Single-Serve Peach Crème Brûlée might be one of my favorites yet. A silky vanilla custard is infused with Harney & Sons Peach Herbal Fruit Tea, giving classic crème brûlée a delicate, fruity peach twist. Finished with that signature crackly caramelized sugar top, it feels elegant and impressive while being surprisingly simple to make.
Whether you’re craving a little something sweet or want to turn your afternoon cup of tea into an entire dessert moment, this recipe is the perfect excuse to pull out your ramekin and kitchen torch.
Why You’ll Love This Recipe
- Perfectly portioned: This recipe makes exactly one 6-ounce crème brûlée—no leftovers required.
- Delicately peachy: Steeping the cream with peach herbal tea gives the custard a subtle fruit flavor without overpowering its classic vanilla base.
- Simple ingredients: You only need a handful of ingredients to make an elegant homemade dessert.
- That caramelized top: A thin layer of torched sugar gives you that satisfying crack before reaching the creamy custard underneath.
- Easy to prep ahead: Make the custard the night before, refrigerate it, and caramelize the sugar right before serving.
Ingredient Notes
Heavy Cream: The base of the custard and the key to that rich, silky crème brûlée texture. For the best results, stick with full-fat heavy whipping cream.
Peach Herbal Fruit Tea: I used Harney & Sons Peach Herbal Fruit Tea to gently infuse the cream with peach flavor. You can use 2 teaspoons of loose-leaf tea or one tea sachet.
Egg Yolk: One large egg yolk is all you need to create a rich custard for a single serving.
Granulated Sugar: A tablespoon lightly sweetens the custard, while another teaspoon creates the signature caramelized topping.
Vanilla Extract: Vanilla complements the peach tea and gives the custard that classic crème brûlée flavor.
Salt: Just a tiny pinch balances the sweetness and brings out the vanilla and peach notes.
Tips for the Perfect Peach Crème Brûlée
Don’t boil the cream. Heat it just until it begins to steam. Boiling can affect the final texture of your custard.
Give the tea time to steep. A full 10-minute steep allows the peach flavor to infuse into the cream without needing additional extracts or flavorings.
Temper the egg yolk slowly. Pour the warm cream into the yolk mixture in a slow stream while whisking constantly so you don’t accidentally scramble the egg.
Strain your custard. Passing the mixture through a fine-mesh sieve before baking helps create an extra-smooth finished crème brûlée.
Look for the jiggle. The edges should look set, but the center should still have a gentle wobble when you remove it from the oven. It will continue to set as it cools.
Torch right before serving. For the best contrast between cold, creamy custard and crisp caramelized sugar, wait until you’re ready to eat before brûléeing the top.
Frequently Asked Questions
Can I make this crème brûlée ahead of time?
Yes! In fact, crème brûlée is a great make-ahead dessert. Bake and chill the custard overnight, then add and torch the sugar immediately before serving.
Do I have to use a water bath?
Yes, I highly recommend it. The water bath surrounds the ramekin with gentle, even heat, which helps the custard bake smoothly without becoming rubbery or curdling.
How do I know when crème brûlée is finished baking?
Gently jiggle the baking dish. The outer edges of the custard should be set while the center still moves slightly. You don’t want the entire custard to be completely firm when it comes out of the oven.
Can I make this without a kitchen torch?
A kitchen torch gives you the most control and the classic evenly caramelized crust, so it’s my preferred method for this recipe.
Can I double the recipe?
Absolutely. Simply multiply the ingredients by the number of servings you’d like to make and divide the custard between individual 6-ounce ramekins. Keep an eye on them as they bake since oven times can vary slightly.
Storage
Cover the cooled crème brûlée and refrigerate for up to 2–3 days. For the best texture, wait to add the sugar topping until immediately before serving. Once caramelized, the sugar will gradually soften in the refrigerator.
Tools You’ll Need
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Single-Serve Peach Tea Crème Brûlée
Yield: 1 (6-ounce) crème brûlée
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Chill Time: 1 hour
Total Time: Approximately 2 hours
Ingredients
- ½ cup (120 ml) heavy cream
- 2 teaspoons Harney & Sons Peach Herbal Fruit Tea (or 1 tea sachet)
- 1 large egg yolk
- 1 tablespoon (12 g) granulated sugar
- ¼ teaspoon vanilla extract
- Pinch of fine salt
- 1 teaspoon granulated sugar, for caramelizing
Instructions
- Preheat the oven to 325°F (163°C). Place one 6-ounce ramekin inside a small baking dish or cake pan.
- Add the heavy cream to a small saucepan and heat over medium-low heat until it just begins to steam. Do not allow the cream to boil.
- Remove the saucepan from the heat and stir in the peach tea. Cover and allow the tea to steep in the warm cream for 10 minutes.
- Strain the infused cream through a fine-mesh sieve, gently pressing the tea to extract as much of the cream as possible. Discard the tea.
- In a small bowl, whisk together the egg yolk, 1 tablespoon granulated sugar, vanilla extract, and salt until smooth.
- Slowly pour the warm peach-infused cream into the egg yolk mixture in a thin stream, whisking constantly to gently temper the yolk.
- Pour the custard through a fine-mesh sieve directly into the prepared ramekin.
- Carefully pour hot water into the baking dish until it reaches approximately halfway up the sides of the ramekin.
- Bake for 35–40 minutes, or until the edges are set but the center still has a slight jiggle.
- Carefully remove the ramekin from the water bath and allow it to cool to room temperature. Transfer to the refrigerator and chill for at least 1 hour or overnight.
- Just before serving, sprinkle 1 teaspoon granulated sugar evenly over the surface. Using a kitchen torch, caramelize the sugar until melted and deep amber. Allow the caramelized sugar to harden for 1–2 minutes before serving
