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Peachy Custard Dessert

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By Betty Crocker Kitchens
Updated May 18, 2005
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Fresh peaches 'n cream spiced with cinnamon top an easy pat-in-the-pan pastry in this dessert that is served warm. It's just peachy!

Peachy Custard Dessert

  • Prep Time 20 min
  • Total 1 hr 5 min
  • Servings 9
  • Ingredients 10
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Ingredients

  • 1 cup Gold Medal™ all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1/4 cup butter or margarine, softened
  • 3 medium fresh peaches, sliced (1 1/2 cups)
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 egg yolks
  • 1 cup whipping (heavy) cream
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F. Mix flour, 2 tablepoons sugar, the salt and baking powder in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8x8x2 inches.
  • Step 
    2
    Spread peaches in crust in pan. Mix 1/3 cup sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.
  • Step 
    3
    Beat egg yolks and whipping cream until well blended; pour over peaches. Bake 25 to 30 minutes or until custard is set and edges are light brown. Serve warm. Store covered in refrigerator.

Nutrition

245 Calories
15 g Total Fat
3 g Protein
25 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
245
Calories from Fat
135
Total Fat
15 g
Saturated Fat
9 g
Cholesterol
90 mg
Sodium
115 mg
Potassium
110 mg
Total Carbohydrate
25 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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