Peaches and Cream Custard is so good and so easy to make! This custard recipe is a take-off from my Peaches and Cream Pie recipe.
I created this peach dish because I did not want to take the time to make pie crust, and I did not have any store-brought pie crusts in the freezer. This dish would be great for either breakfast or a dessert. A great way to use the summer bounty of fresh peaches, plus this dish makes a great summer treat to serve your family and friends.
- 4 to 5 fresh peaches, peeled, pitted, and halved*
- 3 large eggs
- 1/2 to 1 cup granulated sugar (depending on how sweet you want it)
- 1 cup heavy cream or sour cream
- 1/2 teaspoon pure vanilla extract
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Preheat oven to 425 degrees F. Have a pie plate, cake dish, or square baking dish ready.
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Place peach halves tightly together (touching each other) in one layer in the baking dish.
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In a medium-size bowl, beat eggs with a whisk. Add sugar, heavy cream or sour cream, and vanilla extract; whisk until thoroughly blended.
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Pour mixture over peaches and bake 15 minutes. Reduce heat to 350 degrees F. and continue to bake for another 35 minutes or until filling is set.
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Remove from oven and serve slightly warm or at room temperature.
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Makes 8 to 10 servings.
* To peel peaches, make an ‘x’ in the bottom of the peach, put in a bowl and cover with boiling water, and let sit for a few minutes, or add peaches to boiling water for a minute. Remove, drain, and peel.
2 Responses to “Peaches and Cream Custard Recipe”
Patrick Bryant
Waaaay too sweet. Otherwise an awesome recipe. Gonna make it again tomorrow, but will cut the sugar in half.
Ciru
How much did you end up using to make it not too sweet?