| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Desserts, Fruits |
4 |
Servings |
INGREDIENTS
| 2 |
|
Peaches — halved, cooked |
| 4 |
ts |
Brown sugar |
| 4 |
|
Sugar cubes — * see note |
|
|
Lemon extract OR |
|
|
Rum — ** see note |
|
|
Custard sauce: — |
| 4 |
|
Egg yolks |
| 1/4 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
Milk — scald |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
* Use the hard sugar cubes. ** Use either the pure lemon extract or the
rum.
Soak the sugar cubes in a bit of lemon extract or in rum while preparing
the sauce. Soak for 15-20 minutes. For sauce, beat egg yolks (or use 2
whole eggs instead) in top of double boiler. Mix in the 1/4 cup sugar, salt
and scalded milk (milk is scalded when heated until tiny bubbles form
around edges, but do not allow to boil). Cook over simmering water,
stirring constantly, until mixture coats spoon. Cool quickly. Blend in
vanilla. Chill. To prepare peaches, place in baking dish cut side up and
sprinkle brown sugar in hollows of peach halves. Dot with margarine. Broil
slowly until sugar forms a crust. Place a soaked sugar cube in each peach
half. Light cubes and bring to table flaming. Serve with the custard sauce
that has been chilled.
Recipe By : Jo Anne Merrill
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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