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    Peach Custard Kuchen


    Source of Recipe


    Betty Crocker

    List of Ingredients




    1 cup flour
    2 tablespoons sugar
    1/4 teaspoon salt
    1/8 teaspoon baking powder
    1/4 cup butter, softened
    1 1/2 cups sliced peaches (about 2 medium)
    1/3 cup sugar
    1 teaspoon ground cinnamon
    2 egg yolks
    1 cup heavy whipping cream

    Recipe



    Note: you can substitute 16 ounce frozen sliced peaches (thawed and drained), or 16 ounce can of sliced peaches (drained) for the fresh peaches if you like. Heat oven to 400¼F. Mix flour, 2 tbl. sugar, the salt and baking powder. Cut in butter, using fork or pastry blender until crumbly. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased 8" square baking pan. Arrange peaches in pan. Mix 1/3 cup sugar and the cinnamon; sprinkle over the peaches. Bake 15 minutes. Beat yolks and whipping cream and pour over peaches. Bake 25-30 minutes, or until custard is set and edges are light brown. Serve warm and refrigerate leftovers. Serves 9.

 

 

 

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