Peaches and Cream

Peaches and Cream

Check our Lucky 32 Southern Kitchen Blog Post – Eat a Peach: Recipes and Tips for August Peaches

  • 2 Peaches
  • 3/4 cup Boiled Custard (see recipe)
  • 1/2 tsp Granulated Sugar
  • 1/2 tsp Ground Cinnamon
  • 1 sprig Fresh Mint

Peel peaches, remove pit and slice into 6 wedges. Ladle custard into a serving bowl. Arrange peach wedges around the custard. Combine sugar and cinnamon and sprinkle over peaches.

Makes 1 serving

Boiled Custard

  • 1 quart Whole Milk
  • 1 cup Granulated Sugar
  • 2 tbsp Corn Starch
  • 5 Eggs
  • 1 tsp Vanilla Extract
  • 1 tbsp Butter

In a pot, heat milk to a low simmer. In a bowl, whisk together sugar, corn starch and eggs. Slowly temper the eggs by beating in about 2 ounces of warm milk. Repeat process until all milk is combined with the eggs.Return mixture to the sauce pot and cook over very low heat for 3-5 minuets, or until mixture coats the back of a spoon. Remove from heat and add vanilla, then add butter in small pats, stirring until incorporated. If necessary, strain mixture to remove lumps.

Makes – 6 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

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