This is very easy to make and is a good way to use those peaches that no-one seems to want to eat fresh – it is best made with soft peaches as you do not cook them before you put them in the custard. They will soften when you cook them, but will not be as soft as, say, tinned fruit. There is still a little bit of resistance to the bite, they aren’t mushy but aren’t hard either. Baked this way really seems to bring out the flavour and they are delish!
Peach baked custard
5 peaches, remove the stone and halve the peaches (or if you have a bigger pie dish, you can put more in!)
2 tbs sugar (yes, that is all you need)
1 tsp vanilla essence
1/4 cup sour cream
1 cup cream
2 tbsp coconut flour
Preheat a fan forced oven to 160 celcius, 180 if not fan forced.
Arrange the peaches, cut side down, on a very lightly greased pie dish. In a large jug, beat the eggs lightly, then add the sugar, vanilla and creams and mix well. Add the coconut flour and mix again, pour over the peaches then place in the oven.
Bake for approximately 25 minutes, the custard should be lightly browned around the edges, and just firm in the centre.
I made this just as an idea, to see if the flavours would work, and they did. My husband (he is SO tactful) said that it looked like brains in a bowl, but it tasted good. This is a very simple, very lazy way of cooking a custard if you are a bit short on time, or disinclined to putting in a lot of effort to a dessert (we had been working in the garden most of the day, and while he cooked the bbq, I tried to work out what to serve for dessert, but wasn’t terribly interested in cooking). I didn’t cook this in a waterbath as you traditionally do with a baked custard, and that’s probably why the custard bubbled the way it did, but I kind of like the oddness of it. Now I am thinking of things I could do with this custard – maybe in a tart?
The beauty of this is that I mixed the custard straight in the casserole dish, so minimal washing up involved! I served five with this mixture, although some people added cream or ice-cream, it would probably serve four without those additions.
Irish cream custard
1 cup cream, mixed with one tablespoon of milk
1 tablespoon honey
1/2 cup irish cream
Preheat a fan forced oven to 170 celcius (180 if not).
In a two litre casserole dish, beat the eggs, then mix in the cream and milk, then add the honey and irish cream. Bake for approximately 25 minutes (ovens will vary) – it is cooked when the top is lightly browned and has risen up a little. It will fall when you take it out of the oven.
You can either spoon into bowls so that the top shows, or flip it over so you get the wonderful appearance of the bubbles.