Ingredients

32 fl.oz. Rich's Logo Rich's® Whip Topping®, Non-dairy, 12 2-lb Cartons (#08011)
32 fl.oz. Rich's Logo Culinary Solutions Premium Custard Base Liquid, 12 32-oz Cartons (#03869)
6 Each Fresh Peaches
6 fl.oz. Peach Vodka (divided)
.25 oz Fresh Basil, Torn
1 tsp. Peach Flavored Oil
6 tbsp. Granulated Sugar

Directions

1
 Slice a thin layer of the bottom of peach to prevent it from rolling around, slice of the top of the peach and carefully scoop out the peach flesh to create a cavity - save all of the peach flesh
2
 Thaw Premium Custard Base and place into a sauce pot with 4 ounces of the peach vodka and 1 tsp. of peach flavor oil. Heat the mixture until it just starts to simmer and remove from heat (heating too long with result in a more custard like consistency.)
3
 Pour Premium Custard Base mixture into peach shells and immediately place into refrigerator to chill and set up overnight.
4
 Meanwhile, place reserved peach flesh and remaining peach vodka into a sauce pot and bring to a simmer. Simmer until peaches are tender
5
 Transfer peach mixture to a food processor and puree until smooth and is proper consistency for coulis.
6
 Place thawed Rich's Whip Topping and torn basil leaves in a sauce pot and bring to a simmer. Remove from heat and place in refrigerator until cooled to 41 degrees or overnight.
7
 Strain the Rich's Whip Topping and basil mixture into a mixing bowl and whip using wire whip on medium speed until stiff peaks form. Transfer to pastry bags until ready to use.
8
 To burn brulee place 1 tbs. granulated sugar evenly over the surface of each peach custard. Use a torch to carefully caramelize the sugar until lightly browned and bubly. Allow to cool before serving. Garnish plate with peach coulis and basil whipped topping as desired.
6 custard filled peaches