As part of my recipe book challenge three weeks ago I slipped this delicious dessert into our weekly meal plan.
Slightly time-consuming, but simple nonetheless, it was a perfect pudding for the hot balmy nights we’ve been experiencing in Germany these past few weeks.
- 1 420g tin of peaches
- 6 large egg yolks
- 125g golden caster sugar (2/3 cup of white sugar would be fine)
- 400 ml full-fat milk (1 3/4 cups)
- 300 ml double cream (1 1/4 cups of heavy cream)
- The seeds of 1 vanilla pod/bean
- Roughly chop the peaches. Split into two bowls and mash one of the bowls with a fork or a potato masher. Put both bowls in the fridge to cool
- Mix the egg yolks and sugar in a bowl or food processor until creamy and smooth
- Add the milk, cream and vanilla and mix again
- Pour all of the mixture into a saucepan and warm through on a very low heat. This is important as otherwise the eggs will scramble. Stir continuously until you have a delicious tasting, thick custard that coats the back of the spoon
- Take off the heat and allow to cool completely
- Once cool, add both of your bowls of peaches to the cooled custard mixture. Stir well and transfer to a Tupperware box. Put it in the freezer and it should be ready in 6-8 hours!
- Make sure that you give it a good churn every 30 – 60 minutes during the 6-8 hours to stop ice crystals from forming. This last step is very important!
And enjoy the light, creamy, peachyness! It’s really rather special.