The permanent nature of conventional cookbooks is both a blessing and a curse. Yes, there’s some wiggle room for updated editions with future editions, but once those first pages are printed, they’re set in place, bound together for life. Those original words will never change, no matter how many trends come and go. Sure, if the stars are aligned, you can pray for reprints to correct errors, though that’s the real extent of it. We’re not talking about massive renovations here.
Letting go of the project and officially marking it “finished” is a relief. As a freelancer who juggles scores of assignments at once, being able to put even one of those bouncing balls down is downright freeing. Finally, a bit of breathing room, more bandwidth for other ventures! Though daunting to relinquish that control, it does feel good to let loose a completed volume of recipes upon the world.
With every cookbook, inevitably, there’s something that doesn’t make the cut. When ideas keep flowing but deadlines loom, leftover recipes are unavoidable. Such is the case for Super Vegan Scoops! with these stunning Peachy Keen Nectarine Crème Brulees that simply showed up too late for the party.
Almost laughably simple in construction, the rich, deep flavors that result are dead serious. Employing melted ice cream in the custard, it’s a perfect example of the wacky and wonderful ways that the base of a frozen dessert reaches even loftier culinary heights outside of the churn.
- 1 Cup Sliced Nectarines, Fresh or Frozen and Thawed
- 1 Cup Sliced Peaches, Fresh or Frozen and Thawed
- 1/2 Cup Melted Triple Vanilla Frozen Custard (Page 103 of Super Vegan Scoops!), or Store-Bought Vegan Vanilla Ice Cream
- 1/2 Teaspoon Lemon zest
- 1/2 Teaspoon Vanilla Extract
- 2 Tablespoons Coconut Oil, Melted
- 4 Teaspoons Granulated Sugar
- Toss the nectarines, peaches, melted ice cream, lemon zest, and vanilla into your blender or food processor. Puree on high speed until completely smooth. Slowly stream in the melted coconut oil while continuing to blend. Divide the mixture equally between four 6-ounce ramekins. Place them in the freezer for about 5 minutes just to keep the custard nice and cold.
- Only prepare the brûlée topping right before serving. Sprinkle 1 teaspoon of the sugar over the top of each ramekin, evenly blanketing the entire surface. Use a kitchen torch or place the ramekins under a hot broiler set to high, and cook until the sugar turns golden brown, bubbles all over, and caramelizes. Serve immediately.
Feel free to vary the fruits with what's in season! Apricots and cherries also work beautifully here.
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Amount Per Serving: Calories: 300Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 42mgCarbohydrates: 28gFiber: 2gSugar: 25gProtein: 3g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.