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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