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Cook'n with Betty Crocker 
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Peach-Custard Kuchen |
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Serves: 9 Print this RecipeThis sweet peaches-and-cream dessert starts as an easy-to-mix-up base. Sprinkled with cinnamon-sugar, the peaches partially bake to release some of their juices before the creamy custard is poured over them to finish baking. Mmmmm. 1 cup all-purpose flour 2 tablespoons sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 1/4 cup margarine or butter, softened 1 1/2 cups sliced fresh peaches (about 3 medium) 1/3 cup sugar 1 teaspoon ground cinnamon 2 eggs yolks 1 cup whipped cream _Moses, Carrie ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner. 1. Heat oven to 400°. 2. Stir together flour, 2 tablespoons sugar, the salt and baking powder. Work in margarine until mixture is crumbly. 3. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8 x 8 x 2 inches. Arrange peaches in pan. Mix 1/3 cup sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes. 4. Blend egg yolks and whipping cream; pour over peaches. Bake 25 to 30 minutes or until custard is set and edges are light brown. Serve warm. Refrigerate any remaining dessert. 1 SERVING: Calories 245 (Calories from Fat 135); Fat 15g (Saturated 9g); Cholesterol 90mg; Sodium 115mg; Carbohydrates 25g (Dietary Fiber 1g); Protein 3g. *1 package (8 ounces frozen sliced peaches, thawed and drained, or 1 can (16 ounces) sliced peaches drained, can be substituted for the fresh peaches. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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