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Fresh Peach Custard Dessert Recipe
|Lemon juice||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Frozen peach slice||3 Cup (48 tbs), thawed, drained, and mashed|
|Grated lemon rind||1 Teaspoon|
|Ladyfingers||18 , split|
|Whipping cream||3⁄4 Cup (12 tbs), whipped|
Calories 211 Calories from Fat 62
% Daily Value*
Total Fat 7 g10.6%
Saturated Fat 4.1 g20.3%
Trans Fat 0 g
Cholesterol 75.5 mg
Sodium 33.3 mg1.4%
Total Carbohydrates 33 g11.1%
Dietary Fiber 1.6 g6.5%
Sugars 27.6 g
Protein 4 g8.9%
Vitamin A 14.4% Vitamin C 147%
Calcium 5.4% Iron 3%
*Based on a 2000 Calorie diet
Combine 1 cup sugar and flour in a saucepan; stir in milk.
Bring mixture to a boil over medium-high heat, reduce heat, and cook until thickened, stirring constantly.
Beat egg yolks until thick and lemon colored.
Gradually stir about one-fourth of hot mixture into yolks, add to remaining hot mixture, stirring constantly.
Cook over medium-low heat, stirring constantly, for 2 minutes.
Remove from heat, add gelatin mixture, stirring until gelatin dissolves.
Stir in peaches and lemon rind; let cool.
Chill peach mixture until thickened.
Beat egg whites (at room temperature) until foamy, add 3 tablespoons sugar, one tablespoon at a time, beating until soft peaks form.
Fold egg whites into peach mixture; set aside.
Line bottom and sides of a 13- x 9- x 2-inch dish with ladyfingers, placing rounded sides of ladyfingers toward outside of dish.
Spoon peach mixture into dish; cover and chill 8 hours.
Spread whipped cream over top before serving.