Peaches & Cream Custard Cake Recipe
Peaches are very easy to peel. Simply place the ripe peaches in boiling water for one minute, then plunge them in a pan of cold water. The peels will slip off easily. If you have nectarines instead of peaches, they also work well in this recipe. You can also add a few blueberries or raspberries to the peaches, for color and extra flavor.
4 to 6 medium peaches, peeled, pits removed, and sliced
4 eggs, separated
3/4 cup sugar
1/2 cup melted butter, (1 stick)
3/4 cup flour
1/2 teaspoon salt
2 cups milk, heated to lukewarm in the microwave
1 teaspoon almond extract
- Preheat oven to 325º.
- Spray a 10" deep pie dish baking dish with non-stick spray.
- Arrange the peaches evenly over the bottom of the dish.
- Place the egg yolks, sugar, melted butter, flour, salt, and half of the milk in a blender container; blend for about a minute.
- Add the remaining milk and almond extract; blend until smooth.
- In a separate bowl, beat the egg whites until they are stiff, but not dry.
- Pour the milk mixture into the egg whites and carefully fold them into the custard mixture; there will be a few lumps, but that is as it should be.
- Pour the batter (it is very thin) over the peaches into the prepared baking dish.
- Bake about 1 hour or until set. Remove from the oven, cool thoroughly, and dust generously with powdered sugar before cutting into wedges. Refrigerate any leftovers.
Amount Per Serving
Calories 255 Calories from Fat 117
Percent Total Calories From: Fat 46% Protein 8% Carb. 46%
Nutrient Amount per % Daily
Total Fat 13 g 20%
Saturated Fat 7 g 37%
Cholesterol 116 mg 39%
Sodium 260 mg 11%
Total Carbohydrate 29 g 10%
Dietary Fiber 0 g 1%
Sugars 15 g
Protein 5 g
Vitamin A 14% Vitamin C 5% Calcium 0% Iron 3%
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