Time 1h5m Yield 9 Number Of Ingredients 10 Steps:
Heat oven to 400°F. Mix flour, 2 tablepoons sugar, the salt and baking powder in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8x8x2 inches. Spread peaches in crust in pan. Mix 1/3 cup sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes. Beat egg yolks and whipping cream until well blended; pour over peaches. Bake 25 to 30 minutes or until custard is set and edges are light brown. Serve warm. Store covered in refrigerator.
Time 5h Yield Makes one 9-inch pie Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal using the tines of a fork. Prick bottom of pie all over with fork. Freeze for 15 minutes. Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 20 minutes. Remove from oven; remove beans and parchment. Bake crust until bottom is lightly golden, about 11 minutes more. Let cool. Meanwhile, make the filling: Bring a pot of water to a boil. Prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil for 1 minute; transfer to ice-water bath. Let cool slightly. Peel and pit peaches. Halve 7 of the 8 halves to form wedges. Whisk together eggs, sugar, butter, flour, and salt. Pour filling into pie crust. Place peach half in center, cut side down, and surround with wedges. Bake for 45 minutes. (Tent crust with a foil ring after 15 minutes.) Transfer to a wire rack; let cool for 1 hour. Refrigerate for at least 1 hour before serving.
Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together 3 tablespoons flour and brown sugar. Sprinkle mixture into bottom of pastry-lined pie pan. Arrange peach halves, cut side up, on top of mixture. In a medium bowl, whisk together evaporated milk and egg. Pour mixture over peaches. In a medium bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over top of peaches. Bake in preheated oven for 30 minutes, until a knife inserted 1 inch from edge comes out clean.
Time 1h Yield 9 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees, or 350 degrees for Pyrex. In a 1 1/2 quart bowl, combine flour, salt, and butter with a pastry blender until mixture is like a coarse meal. With the back of a spoon, press flour mixture onto the bottom and halfway up the sides of a buttered 8-inch square dish or pan. Arrange well drained peach slices over crust, sprinkle with sugar mixed with cinnamon, and bake at 375 for 20 minutes. Mix 1/2 cup peach syrup, 1 beaten egg, and 1 cup evaporated milk; pour over fruit in crust. Bake for 30-35 minutes until custard is firm except in the center. Center will become firm upon standing. Serve warm or cold ~ serves 9.
More about “peachy custard dessert recipes”
Time 1h Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Heat oven to 400 degrees F. Stir together flour, 2 tablespoons sugar, the salt and baking powder. Work in butter until mixture is crumbly. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8 x 8 x 2 inches. Arrange peaches in pan. Mix 1/3 cup sugar and the cinnamon. Sprinkle over peaches (it may seem like a lot, but it’s not). Bake 15 minutes. Blend egg yolks and whipping cream. Pour over peaches. Bake 25 to 30 minutes or until custard is set and edges are light brown. Serve warm with vanilla ice cream. Refrigerate any remaining dessert.
