An Orchard Twist On ATraditional Favorite (NAPSA)—Crme Britle, a traditional treat, becomes a delightful dessert when combined with canned California Cling Peaches. Harvested at the peak of ripeness and canned within 24 hours, California Cling Peaches capture the freshness of flavor and add summertime goodness to year-roundrecipes. With a hint of sunshine in look andflavor, California Cling Peach Crme Brile adds taste and color to any meal, whetherit’s dessert following a simple dinner or the finale to a family feast. For more quick and easy recipes, visit www.calclingpeach.com. California Cling Peach Crme Brile Courtesy of the California Cling Peach Board and Gary Jenanyan Makes8 individual cups Peach Base: 1 can (15 oz.) California Cling Peachslices, drained and pured (about 1 cup) 1 Tbsp. sugar 1 tsp. lemon juice 1 whole egg Creme Brile Custard: 9 large egg yolks 5 Tbsp. sugar 2 cups heavy cream 2 tsp. pure vanilla extract 4% Tbsp. clear sparkling sugar(available at any major grocery store) Necessary Equipment: 8 5-oz. custard cup molds (disposable aluminum or pyrex) Roasting pan(at least 2” deep andlarge enough to hold all of the molds) Butane blowtorch Preheat oven to 300F. In a 1-qt. mixing bowl, whisk together pured peaches, sugar, lemon juice and egg. Set aside. In a 2-qt. mixing bowl, whisk egg yolks until com- pletely smooth. Pouring sugar Madewith cannedCalifornia Cling Peaches, this creme brile can be enjoyedat any time of year. in a steady stream, whisk sugar into egg yolks until yolks are pale yellow. Whisk in cream andvanilla. This should yield about 3 cups of custard. Set aside. Spoon 3 Tbsp. of peach mixture into bottom of each custard cup mold. Next, gently pour 3 oz. of custard mixture over back of a spoon onto top of peach mixture, upsetting peach mixtureaslittle as possible. This will fill each custard cup mold about * full. Place custard cup molds in roasting pan andfill pan with hot water halfway up sides of custard cup molds. Place un- covered roasting pan in oven and bakeat 300F for one hour or until custard is just set. Do not overcook. Removeroasting pan from oven. Remove custard cup molds from roasting pan and refrigerate until chilled. To serve, remove custards from refrigerator. Evenly sprinkle 1'% tsp. of clear sparkling sugar on top of each custard. Light blowtorch. One custard at a time, carefully and slowly wave flame about four inches above sugar until sugar begins to blister and bubble. Continueuntil all of the sugar is melted and begins to cara- melize. Allow sugarto cool, about 5 minutes, and serve each crme brile with a spoon.
