Peach Custard Cake
Ursula M. Shannon
YieldServes 8 Cook20 minutes, then about 30 minutes more Oven375°
Ingredients
- 1 1/2 cups flour, plain
- 1/2 teaspoon salt
- 1/2 cup butter or margarine
- 1 can peaches (1 pound 14 ounces), drained, syrup reserved (1/2 cup)
- 1 cup sugar
- 1/2 teaspoon cinnamon
- 1 cup evaporated milk
- 1 egg, slightly beaten
Method
- Put the flour, salt, and butter or margarine in a bowl and mix as for pastry until it looks like coarse meal.
- With the back of a spoon, press the mixture onto the bottom and sides of an 8-inch square pan.
- Drain the can of peaches (1 pound 14 ounces), reserving 1/2 cup of the syrup.
- Arrange the drained peaches on the crust in the pan.
- Mix the sugar and cinnamon together and sprinkle this mixture over the peaches.
- Bake for 20 minutes at 375°.
- Mix the reserved peach syrup with the evaporated milk and the slightly beaten egg.
- Pour this mixture over the peaches.
- Bake again at 375° until firm, about 30 minutes.
Tips & Notes
- Change: 1/8 teaspoon cinnamon; more peach syrup.
The original
