Caramelized Peach Custard

A few weeks back, Adam made a coconut-peach custard. It smelled delicious and even tasted good, but the texture was pretty bad. Having never made custard, I investigated the process and came up with a much smoother batch. This dish is sweet enough to serve for dessert, but filling enough to make a nice breakfast.

1 ripe peach, pitted and peeled (6 oz)
½ t cinnamon
¼ t nutmeg
¼ t ground cloves
6 eggs
¼ t salt
1 t vanilla
2 t honey
1¾ c almond milk
½ c cream

1. Slice peach and divide equally among 4 10-oz* custard cups.
2. Stir together spices. Sprinkle evenly over peach slices.
3. Bake in a 450°F oven for 10-15 minutes or until peaches are soft and juice is syrupy.
4. Remove cups and set aside to cool. Reduce oven temperature to 350°F.
5. In a medium bowl, beat together eggs, salt, vanilla, and honey.
6. Heat milk and cream over medium heat until bubbles begin to appear on the surface.
7. Whisk milk mixture slowly into egg mixture and divide among custard cups.
8. Place cups in a 9x13 pan. Pour hot water into the pan until it is even with the level of custard in the cups.
9. Carefully set pan in the center of 350°F oven. Bake for 45 minutes or until set.
10. Remove cups from water bath and let cool on a rack before serving.

*Note: For 6 6-oz cups, bake 25-30 min.

Nutrition Facts

Serving Size 1 10-oz cup or 1½ 6-oz cup Serving per Recipe 4

Amount per Serving Calories 258 Total Fat 20.0 g   Saturated Fat 9.2 g   Polyunsaturated Fat 1.9 g   Monounsaturated Fat 6.2 g Cholesterol 318 mg Sodium 341 mg Potassium 295 mg Total Carbohydrates 9.5 g   Dietary Fiber 1.5 g   Sugars 3.1 g Protein 10.7 g