Baked Peach Custards
- 1 can (15 oz) sliced peaches, well drained
- 4 eggs
- 2 cups milk, 2%
- 1/2 cup sugar
- 2 teaspoons vanilla
- 1/8 teaspoon salt
- 1/4 teaspoon ground nutmeg or cinnamon, (optional)
- boiling water
Cut peach slices into bite-size pieces. Pat dry with paper towels. Evenly divide peach pieces among six 8-ounce custard cups*. Place custard cups in 13- x 9- x 2-inch baking pan. Set aside.
In medium bowl lightly beat eggs. Whisk in milk, sugar, vanilla and salt. Evenly pour egg mixture over peach pieces in custard cups. Sprinkle nutmeg or cinnamon on tops (if desired).
Place baking pan on oven rack. Pour boiling water into baking pan around custard cups to a depth of 1 inch. Bake at 325°F for 35 to 45 minutes or until knife inserted near center comes out clean.
Remove cups from water. Place on wire rack. Cool for 10 minutes. Serve warm or cover and refrigerate until serving time.
*Tip: If you don’t have custard cups, you can still prepare this recipe. Just place the peach pieces in a 1 1/2-quart casserole. Place the casserole in a 13- x 9- x 2-inch baking pan. Pour the egg mixture over the peach pieces. Continue as directed above, except bake for 55 to 65 minutes.
*Photography by Jenn Fillenworth, MS, RDN, www.JennyWiththeGoodEats.com
*These values are approximate. Per serving, based on a 2,000 Calorie diet.