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Peach Custard

Yield 8 to 10 servings


  • 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

  1. Place peaches evenly in bottom of a lightly greased 2-quart casserole; set aside.

  2. 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.

  3. 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.

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