250ml double cream
1 vanilla bean, split, seeds scraped
8 egg yolks
400g caster sugar
2 bay leaves
2 freestone peaches, scored at the base
1⁄2 cup hazelnuts, toasted
4 mint leaves
Sugared puff pastry wafers or biscuits, to serve
Preheat oven to 140°C. Combine cream, milk and vanilla bean and seeds in a small saucepan and set over a medium heat. Bring to the boil, then set aside. In a medium heatproof bowl, whisk yolks and 100g of the sugar until very light and creamy, then pour in the hot cream mixture. Set bowl over a saucepan of simmering water and whisk until custard reaches 65°C on a cook’s thermometer. Remove from heat and ladle into 1⁄2-cup capacity ramekins, then arrange in a baking dish. Fill baking dish with enough boiling water to come halfway up the sides of ramekins. Bake for 10 minutes or until just set but still wobbly. Allow to cool, then refrigerate overnight or until firm.
Combine prosecco, 200g of the remaining sugar and bay leaves in a medium saucepan and set over a medium heat. Once sugar has dissolved, reduce heat to low and add peaches. Simmer gently for 15 minutes or until the fruit is tender, then scoop out fruit and set aside to cool. Remove skins and cut into wedges. Put in a large bowl.
Bring syrup to the boil and boil until thickened, then set aside to cool to room temperature. Add hazelnuts and mint to peaches, then drizzle with syrup.
Scatter remaining sugar over baked custards, then caramelise using a kitchen blowtorch. Serve with fruit and sugared wafers or biscuits on the side.
You'll want a cuppa to go with this fabulous dessert, so take a look at our gorgeous collection of cups.