Ingredients: 3 eggs,2/3 cup flour,1/2 cup milk,2 cups sliced peaches,1 1/2 cups raspberries (fresh or frozen and not thawed),1/4 teaspoon salt,1 teaspoon vanilla extract,1/2 cup vanilla sugar (½ cup white sugar and ¼ tsp vanilla),1/2 cup whipping cream (35%)
Instructions:
- Butter a 9-inch deep-dish pie plate and dust with a tablespoon of sugar. Preheat the oven to 350F.Peel and slice the peaches. Toss with the raspberries. Set aside.Blend the sugar, milk, cream, eggs, vanilla, flour and salt in a blender for about a minute or until well blended.
- Pour half the custard mixture into the prepared pie plate. Arrange fruit on top and pour the remaining custard over the fruit.
- Bake for 45-55 minutes, until the top is golden brown and puffy. Do not overcook. The custard should remain tender.
- Serve warm or cold with whipped cream or creme anglaise.
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