1 (29-ounce) can peach halves, drained and chopped
4 eggs, separated
1 1/2 cups sugar, divided
3 tablespoons cornstarch
4 cups milk, scalded
1/2 teaspoon vanilla extract
How to Make It
Place peaches evenly in bottom of a lightly greased 2-quart casserole; set aside.
Combine egg yolks, 1 cup sugar, and cornstarch in a large heavy saucepan; beat well. Gradually add milk, stirring constantly. Cook over medium heat, stirring constantly with a metal spoon, 1 minute or until mixture begins to thicken and coat the spoon. Remove from heat, and cool s lightly. Pour custard mixture over peaches; set aside.
Beat egg whites (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla; beat well. Spread meringue over custard, sealing to edge of casserole. Bake at 400° for 5 minutes or until meringue is lightly browned. Spoon into individual serving bowls, and serve immediately.