Peach Crème Caramel

Serves 5 Sweets Peach Crème Caramel
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Ingredients

4 Large eggs

1 Can of sliced peaches [15 oz.]

1 Can of sweetened condensed milk [14 oz.]

1 Container of peach yogurt [6 oz.]

1 Teaspoon of vanilla extract

 

Caramel

1 Cup of sugar

3 Tablespoons of water

 

Tools

5 ramekins [6 oz. each]

Microwave safe-bowl

Can opener

Roasting pan (large)

Preparation

Caramel Sauce

- In a medium microwave safe bowl pour in the water and sugar.

- Stir the mixture and place the bowl into the microwave for four and a half 

    minutes.

- Pour the caramel onto five [6oz] ramekins.

- Turn the ramekins to evenly coat the bottoms with the caramel and set aside for later use.

 

Peach Crème 

- Preheat your oven to 325 degrees F.

- Drain the can of peaches.

- Dice 1/3 cup of the canned peaches and set aside.

- Place the eggs, peaches, condensed milk, yogurt and vanilla into a blender and whiz until smooth.

- Pour the mixture into each ramekin and sprinkle the diced peaches on top.

- Place the ramekins onto a large roasting pan and pour enough hot water until you’ve reached half-way up the ramekin sides.

- Carefully place the roasting pan into the oven and cook for 35-40 minutes.

- Once cooked remove the ramekins from the water bath and let them rest until cool.

- Place in the fridge until ready eat!

 

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Peach Crème Caramel

Serves 5 Sweets
Ingredients

4 Large eggs

1 Can of sliced peaches [15 oz.]

1 Can of sweetened condensed milk [14 oz.]

1 Container of peach yogurt [6 oz.]

1 Teaspoon of vanilla extract

 

Caramel

1 Cup of sugar

3 Tablespoons of water

 

Tools

5 ramekins [6 oz. each]

Microwave safe-bowl

Can opener

Roasting pan (large)

Preparation

Caramel Sauce

- In a medium microwave safe bowl pour in the water and sugar.

- Stir the mixture and place the bowl into the microwave for four and a half 

    minutes.

- Pour the caramel onto five [6oz] ramekins.

- Turn the ramekins to evenly coat the bottoms with the caramel and set aside for later use.

 

Peach Crème 

- Preheat your oven to 325 degrees F.

- Drain the can of peaches.

- Dice 1/3 cup of the canned peaches and set aside.

- Place the eggs, peaches, condensed milk, yogurt and vanilla into a blender and whiz until smooth.

- Pour the mixture into each ramekin and sprinkle the diced peaches on top.

- Place the ramekins onto a large roasting pan and pour enough hot water until you’ve reached half-way up the ramekin sides.

- Carefully place the roasting pan into the oven and cook for 35-40 minutes.

- Once cooked remove the ramekins from the water bath and let them rest until cool.

- Place in the fridge until ready eat!