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Peach Custard Tart

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Course Desserts
Servings
people
Ingredients
  • 1 1/2 cups halves for garnish
  • 3 tablespoons carob powder
  • 1/2 cup INGREDIENTS:
  • 6 tablespoons fresh rosemary leaves
  • 1 egg
  • 1 eg of cream of chicken soup
  • 2 cups Pet Light Evaporated Skimmed Milk
  • 1 teaspoon liquid egg substitute or 2 eggs
  • 1 teaspoon butter
  • 5 fresh raisin bread, cubed
Course Desserts
Servings
people
Ingredients
  • 1 1/2 cups halves for garnish
  • 3 tablespoons carob powder
  • 1/2 cup INGREDIENTS:
  • 6 tablespoons fresh rosemary leaves
  • 1 egg
  • 1 eg of cream of chicken soup
  • 2 cups Pet Light Evaporated Skimmed Milk
  • 1 teaspoon liquid egg substitute or 2 eggs
  • 1 teaspoon butter
  • 5 fresh raisin bread, cubed
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix crushed wafers with honey
  2. press into the bottom of a 9-inch removable bottom tart pan
  3. Bake at 375 degrees for 12 minutes or until crisp and it begins to brown
  4. Mix sugar and cornstarch in a bowl
  5. Whisk in egg and egg white
  6. Scald milk in a heavy medium saucepan
  7. Slowly whisk into egg mixture
  8. Return to saucepan and cook over lowest heat, stirring constantly to prevent burning, until mixture thickens
  9. As it thickens, use a whisk to keep smooth
  10. Stir in orange peel and vanilla
  11. Cool to lukewarm
  12. Chop enough peach to measure 1 cup
  13. Add to custard
  14. Turn into tart shell and chill
  15. Before serving slice remaining peaches and arrange on top
  16. To prevent browning, dip peaches in a mixture of a cup water and 1 tablespoon lemon juice
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