Fresh Peach Custard Dessert Recipe




 Lemon juice1⁄2 Cup (8 tbs)
 Orange juice1⁄2 Cup (8 tbs)
 Unflavored gelatin1 Tablespoon
 Sugar1 Cup (16 tbs)
 All purpose flour1⁄4 Cup (4 tbs)
 Milk1 Cup (16 tbs)
 Eggs3 , separated
 Frozen peach slice3 Cup (48 tbs), thawed, drained, and mashed
 Grated lemon rind1 Teaspoon
 Sugar3 Tablespoon
 Ladyfingers18 , split
 Whipping cream3⁄4 Cup (12 tbs), whipped

Nutrition Facts

Serving size

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 lemon juice and orange juice, sprinkle gelatin over juice, and let stand 5 minutes.
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.