Preheat oven to 425 degrees F. Have a pie plate, cake dish, or square baking dish ready.
Place peach halves tightly together (touching each other) in one layer in the baking dish.
In a medium-size bowl, beat eggs with a whisk. Add sugar, heavy cream or sour cream, and vanilla extract; whisk until thoroughly blended.
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.
Remove from oven and serve slightly warm or at room temperature.
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.
Peaches and Cream Custard Recipe: https://whatscookingamerica.net/desserts/peachcreamcustard.htm