In a saucepan, combine cream, milk and half of the sugar and the thyme. Place over medium heat and cook until the liquid bubbles around the edges of the pot. Separately, place the yolks and remaining sugar into a bowl and whisk together. Once the liquid has cooked, slowly pour a steady stream into the yolks while whisking continuously. Quickly strain mixture into a cool container. Carefully pour into prepared grilled peaches (seasoned with salt, thyme, and sugar) and bake for approximately 20 minutes at 275 degrees. Cool. burn top with sugar. Serve with peach and cilantro “salsa fresca” and fresh whipped cream.
