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Peaches 'n Cream Custard | Can't Stay Out of the Kitchen | this light, fluffy, fruity pudding-type #dessert is terrific when you want something sweet, but not overly rich or calorie-laden. This one uses lots of fresh #WhiteFleshPeaches. #custard #cake #peaches #peachdessert #CANbassador #WashingtonStateFruitCommission #WashingtonStateStoneFruitGrowers

Peaches 'n Cream Custard

Teresa Ambra
Peaches 'n Cream Custard is a light, fruity and pudding-type dessert made with loads white flesh peaches. It's really more like a custard than a cake. It's a terrific dessert to serve company after heavy meals because it's not overly rich or calorie laden. This dessert can be made with either fresh or canned peaches. If you enjoy fruity desserts, this one is calling your name!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine Southern
Servings 8
Calories 256 kcal

Equipment

  • 1 9-inch round spring form cake pan or baking dish
  • parchment paper
  • 1 sharp knife to peel, pit and dice peaches
  • 1 large mixing bowl
  • 1 whisk
  • 1 spatula
  • measuring cups
  • measuring spoons

Ingredients
  

  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk discard white
  • 1 tsp. vanilla extract
  • 1/3 cup melted unsalted butter cooled after melting
  • 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 tsp. baking powder
  • 1/3 to 1/2 cup half-and-half
  • 6 to 7 fresh peaches peeled, pitted and diced (I used white flesh peaches)
  • 1 tsp. brown sugar (about a teaspoon to sprinkle into the bottom of the pan)
  • 1/4 cup powdered sugar to sprinkle over top before serving

Instructions
 

  • Grease a 9” spring form pan.
  • Cover the bottom of the spring form pan with parchment paper.
  • Grease parchment paper and sprinkle lightly with brown sugar.
  • Peel and pit peaches and cut into small dice.
  • Whisk eggs, sugar, vanilla, cooled, melted butter, and baking powder in a large mixing bowl.
  • Stir in flour and half-and-half.
  • Gently fold in peaches.
  • Pour into prepared baking pan.
  • Bake at 350 degrees about 50-60 minutes or until a toothpick inserted in center comes out clean.
  • Allow custard to cool completely.
  • Run a knife around the outside of the spring form pan.
  • Remove custard from pan.
  • Gently lift parchment paper off the bottom of the spring form pan.
  • Place custard on a large plate.
  • Sprinkle custard with powdered sugar before serving.

Notes

NOTE: I omitted the brown sugar in the recipe.
 
NOTE: My custard took 1 hour 10 minutes to bake completely.
 
NOTE:  I used 4 very large white flesh peaches. That yielded 5 cups diced fresh peaches for the custard.
 
NOTE: I placed the springform pan on a cookie sheet to avoid leaking while baking.
 
Peaches courtesy of Washington State Fruit Commission.
 
Recipe adapted from Seasons and Suppers.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 256kcalCarbohydrates: 39gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 70mgSodium: 98mgPotassium: 174mgFiber: 2gSugar: 31gVitamin A: 703IUVitamin C: 5mgCalcium: 62mgIron: 1mg
Keyword cake, dessert, peach dessert, peaches
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