Ingredients
Equipment
Method
- Begin by peeling and dicing the peaches into small pieces. The smaller the peaches are diced the smoother the texture of the dessert will be. Let the peaches sit in their own juices in a bowl until you’re ready to use them in the recipe.
- Next, add the heavy whipping cream to a stand mixer fitted with a whisk attachment. Beat the cream on high speed until it forms stiff peaks. Slowly sprinkle in 1/4 cup of the sugar until it’s well combined with the whipped cream. Cover the bowl of whipped cream and store it in the refrigerator until you’re ready to serve it.
- Combine 3 tbsp of the milk, egg yolks, and cornstarch in a separate bowl. Whisk to form a paste.
- In a medium saucepan, combine the remaining milk, sugar, and salt over medium heat. Stir constantly until the sugar is dissolved and the milk is simmering. Do not scorch your milk.
- Remove the milk mixture from the heat, and set it aside.
- Add a ladle full of the hot milk to the egg yolks. Whisk vigorously to temper the yolks.
- Once the egg yolks are tempered add them to the milk mixture in the pot. Return to the stove and heat over medium heat whisking continuously. You want to continue to whisk vigorously to prevent lumps from forming in the pudding.
- Heat the pudding until it is thickened and slightly simmering.
- Remove the pudding from the heat. Stir in the softened butter and pure vanilla extract.
- Stir in the peaches and the juices. I like to reserve a few peaches to top the peaches and cream too. It’s not completely necessary.
- Transfer the peaches and cream to a glass bowl, and cover the top with parchment paper or plastic wrap to prevent a film.
- Cool in the refrigerator for at least 2 hours.
- Serve the peaches and cream topped with some of the fresh peaches and a healthy dollop of whipped cream.
Notes
-Make this recipe ahead of time and let it sit in the fridge for a few hours prior to serving. It tastes best when it’s served cold.
-Be sure to add cold milk to the cornstarch before adding it to the custard. Cornstarch dissolves better in cold water.
-Chop the peaches into very small pieces before adding them to the recipe. This gives the peaches and cream recipe a smooth, creamy texture without having large bites of peaches in the mix.
-Peel and chop the peaches and let them sit in their juices in a large bowl for a while prior to adding them to the recipe. This gives the peaches a juicy and natural flavor without adding sugar to them. - -Place a sheet of plastic wrap on the top of the peaches and cream while it is refrigerated. This will prevent the recipe from developing a film.