Crema Catalana with caramelized peaches

Ingredients for 6 servings:

• 100 ml cream
• 400 ml milk
• 80 g sugar
• 1 vanilla pod(s)
• 1 stalk(s) cinnamon
• 2 eggs
• 4 egg yolks
• 10 peach(s)
• 100 g sugar
• 200 ml white wine
• Cinnamon, whole
• Sugar, for caramelizing
• Mint, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Place the cream, milk, sugar, cinnamon, and the seeds of the opened vanilla pod in a bowl suitable for a bain-marie. Add the eggs and egg yolks and place the bowl over a pan of water, then place both on the switched-on stove. Whisk continuously, first slowly until the eggs are combined with the milk and cream, then beat vigorously. When the water in the pan below begins to boil, be careful not to let the eggs curdle. Continue beating until the mixture thickens; it should have a creamy consistency. Remove the pod and cinnamon from the mixture and ladle the cream into molds. Let cool in the refrigerator for at least 3 hours. Later, sprinkle with sugar and caramelize with a blowtorch. Score the peaches crosswise and blanch briefly in boiling water, then cool in iced water. Peel off the skin, remove the stones, and quarter the flesh. Caramelize the sugar in a saucepan, deglaze with white wine, add cinnamon, and let it reduce slightly. Add the peach slices and let them simmer over low heat. To serve: The cream is already in a dish, simply transfer the peaches to a second dish and serve. Enjoy!