The following recipe for Peach Custard Kuchen was adapted from an old cookbook in my Motherís collection; it has been a family favorite for years.
If Iím peeling several peaches, itís worth the time to bring a pan of water to a boil; peaches can be peeled easily by plunging them in boiling water for 1 minute, then transferring them to a colander and running cold water over them. The water can be brought to boiling while Iím preparing the crust and assembling the other ingredients; then it takes just a minute or two to prepare the peaches.
1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 cup butter
1 1/2 to 2 cups fresh peaches, (about 3 medium) peeled and sliced
1/3 cup sugar
1/4 teaspoon cinnamon
2 egg yolks
1 1/2 cups whipping cream
1/2 teaspoon freshly grated nutmeg, (about)
- Preheat the oven to 400į.
- Spray a shallow 9 x 7 x 2" or 8 x 8 x 2" glass casserole dish with non-stick spray; set aside.
- Crust: place flour, sugar (2 tablespoons), salt, and baking powder in the food processor and pulse to mix.
- Add the butter and pulse until the mixture is crumbly. Pat the mixture evenly over the bottom of the baking dish and 1" up the sides.
- Topping: Arrange the peach slices evenly over the crust.
- Sprinkle the 1/3 cup sugar over the peach slices.
- Sprinkle the cinnamon evenly over all.
- Mix the egg yolks, whole egg, and whipping cream. (this mixture can be mixed in the processor or just in a bowl with a wire whisk).
- Pour the cream and egg mixture over the peaches.
- Using a nutmeg grater or Microplane, grate the nutmeg evenly over the mixture.
- Bake for 30-35 minutes or until the center is set.
- Remove from the oven and let sit 15 minutes. Serve warm or cold.
Amount Per Serving
Calories 350 Calories from Fat 220
Percent Total Calories From: Fat 63% Protein 5% Carb. 32%
Nutrient Amount per Serving
Total Fat 24 g
Saturated Fat 15 g
Cholesterol 155 mg
Sodium 180 mg
Total Carbohydrate 28 g
Dietary Fiber 0 g
Sugars 11 g
Protein 4 g
Vitamin A 23% Vitamin C 4% Calcium 0% Iron 3%