The following recipe for Peach Custard Kuchen was adapted from an old cookbook of my Motherís; our family has been making it for years. Even though it is a version with a crust, the crust requires no rolling, so the entire dessert can be put together in a matter of minutes.
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.
One other note: there is a world of difference between freshly grated nutmeg and the ground nutmeg you purchase in jars; ground nutmeg loses itís flavor and scent very quickly, whereas the whole nutmeg can be stored for years and releases its flavor and scent only at the time it is grated. If you own a Microplane or a nutmeg grater, itís actually faster to grate it over the recipe than to take the jar out of the cupboard and measure. There are fancy, expensive nutmeg graters on the market, but I think they are a waste of money; you can get a good grater for under $4, or purchase a Microplane for under $10 and have a great tool to not only grate the nutmeg, but also zest citrus fruits, grate fresh ginger, and even finely grate hard cheese. Whole nutmeg is available at most grocery stores, kitchen and spice shops, and online spice distributors; it is also available at many ethnic grocery stores.
When you make this kuchen, youíll find itís perfect for showcasing the delicious fruits of summer, and almost any fruit can be used. Iíve made it with pears, plums, raspberries, blueberries, blackberries (or a mixture of berries Ė no strawberries because cooked strawberries are slimey and Yuk!), apricots, or apples, but fresh peaches are my familyís favorite. If you find a good combination, please let us all know through the Quick Cooking Forum.
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
freshly grated nutmeg, (about 1/2 teaspoon in all)
- 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. You can also do this by and with a pastry blender; it will take a little longer.
- 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. (it 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%
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