Peach Pots de Creme

A tangy twist on a French classic made with sweet summer stonefruit! These easy desserts can be made in a variety of different ways and adapted to other fruits too.

Note that the cook time summary is shown for the high-speed blender method. The cooking times for the stovetop and oven methods are indicated in the instructions.

Course Dessert

Cuisine European, French

Keyword easy peach dessert, instant pot, pressure cooker pot de creme

Prep Time 10

Cook Time 8

Cooling Time 2

Total Time 2 16

Servings people

Calories 325kcal

Ingredients

1 cup chopped peaches (~225 g or 8 oz) peeled or unpeeled (see note 1)
1.25 cups whipping cream
1 cup plain yogurt
1/2 tsp vanilla extract
1 large egg
5 large egg yolks
1/4 cup sugar
1/8 tsp salt

To Garnish

2 peaches sliced or diced
6 blackberries
1/4 cup whipped cream (optional)

US Customary - Metric

Instructions

Ultra-Simple Method 1 - High Speed Blender

Combine the egg, egg yolks, cream, vanilla, and sugar in a high-speed blender (e.g. Vitamix) and mix at the highest speed setting for 3 minutes.
Add the remaining ingredients to the blender and mix at the highest speed setting for an additional 5 minutes. Carefully remove the lid and allow the mixture to cool slightly (it will be steaming hot right out of the blender).
Pour the mixture through a fine strainer, sieve, or chinois. Pour the strained mixture into ramekins, small jars, or another small container. Set aside to cool slightly. Cover and chill for 2 hours (or overnight). Garnish with peaches, blackberries, and whipped cream and serve cold.

Methods 2 (Stovetop) & 3 (Baking) - Tempering Steps

(Note: these first 5 tempering steps are followed for both the stovetop and baking methods)
Blend or puree the peaches (see note 2 below).
Whisk the eggs, egg yolks, sugar, and vanilla together in a large heat-proof bowl and set aside.
Heat the cream in a small pan over low heat on the stovetop. Stir constantly to avoid scorching. Once the mixture is nearly simmering, remove it from the stove top.
Slowly pour the cream into the egg mixture while whisking constantly. Do not pour the cream too fast or the eggs will scramble.
Stir the pureed peaches and all other remaining ingredients into the tempered eggs and cream. Whisk well to combine, then pass the whole mixture through a strainer, sieve, or chinois.

Method 2 (cont'd) - Stovetop

Pour the strained mixture into a small saucepan (you can use the same one you used to heat the cream) and heat on the stovetop over medium-low heat.
Whisking constantly to avoid scorching, cook the mixture until it's thickened considerably. This should take 3-5 minutes, but may vary a bit depending on the heat you use. If the mixture isn't setting enough, increase the heat a little, but be careful not to go too high.
Pour the cooked mixture into ramekins (or other heat-proof cups) and allow them to cool on the counter for a while, then cover and chill for 2 hours (or overnight). Garnish with peaches, blackberries, and whipped cream and serve cold.

Method 3 (cont'd) - Tempering & Baking (Old School)

Preheat oven to 300°F (150°C).
Pour the strained mixture into ramekins (or other heat-proof cups) and place them in an oven-safe dish with high sides. Fill the dish with water so that the ramekins are submerged up to approximately the half-way point.
Carefully move the dish to the oven and bake until the pots de creme are set, but still jiggly (approximately 25-30 minutes, but keep a close eye on them).
Remove the dish from the oven and the ramekins from the dish. Allow everything to cool, then cover and chill for 2 hours (or overnight). Garnish with peaches, blackberries, and whipped cream and serve cold.

Notes

Note 1: If you're using one of the blender methods you should be able to chop the peach skin up finely enough to avoid any textural issues (especially since you pass the puree through a strainer/chinois). The blended skins will turn into tiny colourful flecks, which I kind of like the look of. If you want to omit the skins you can peel your peaches before adding them to the recipe. I find this easiest to do by dunking the whole peaches in boiling water for about 30 seconds before transferring them to an ice water bath. The skins should slip right off.

Note 2: If you're using the old-school method you'll need to turn your peaches into peach puree. This is easiest if you've got a blender (stand or immersion), but you can also pre-cook the peaches (e.g. on the stovetop with a splash of water) and crush them with a potato masher. If you don't use a blender you'll want to peel the peaches first (see note 1 above).

Nutrition