Alive and Cooking

Baked Peach Custard

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1 litre of full cream milk
6 eggs
1 dash of vanilla essence
150g raw brown sugar
1 tin of peaches
1 punnet fresh strawberries
50g icing sugar


Whisk together the eggs and sugar, then pour in the milk and vanilla essence.
Place the peach pieces into the bottom of 6 ramekins,
Pour the custard mix over the top of the peaches (leave some space at the top as the custard will rise.)
Bake at 180oC in a water bath (fill your baking tray with enough water to come up to halfway on the ramekins.) for 25-35 minutes.
Finely chop the strawberries and stir through the icing sugar, drizzle over the hot baked custard.

Baked Peach Custard