Wednesday, 8 May 2013

Peach Custard Cake






Peach Custard Cake

Ingredients

Cookie Shortbread Pastry
1½ cups flour
½ teaspoon salt
½ cup soft butter or margarine

Filling

Peaches (15oz)
Peach Syrup
1 cup evaporated milk
2 eggs
1 tablespoon sugar
1 teaspoon cinnamon

Method

1.                  Preheat oven to 350°.
2.                  Prepare and grease with butter a 8 in square pyrex dish or baking pan.
3.                  Combine flour, salt and butter into a bowl, and mix with pastry blender until it looks like coarse meal.
4.                  With back of a spoon press mixture firmly on the bottom and half way up the sides of the buttered dish or pan.
5.                  Add the drained peaches.
6.                  Sprinkle over peaches the sugar and cinnamon.
7.                  Bake for approximately 10 – 15 minutes.
8.                  Combine the remaining peach syrup, evaporated milk and eggs.  Beat or whip together.
9.                  Pour over the warm peaches.
10.              Return to the oven and bake until sides are firm and golden brown.  The center will be slightly soft custard.
11.              Serve warm as desired.
Optional:  This same recipe can be used as peaches and pears, as well as with just pears.

Peach Custard Cake was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman

This recipe originated from a recipe in which my mother (Betty Ming) made for many years





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Thank You!
Shirley-Ann Pearman

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