Peach Custard Cake
Peach Custard Cake is an moderately easy dinner. Made with 1 1/2 c. all-purpose flour, 1/2 c. butter or margarine, 1/2 tsp. salt, 1 lb. 14 oz. can sliced peaches, save 1/2 c. syrup and 1/2 c. sugar, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Combine sugar and cinnamon.
Put flour, butter and salt in a 1 1/2-quart bowl.
Mix with pastry blender or 2 knives until mixture looks like coarse meal.
With back of spoon, press mixture firmly onto bottom and halfway upsides of buttered 8-inch square pan. Drain peaches and save 1/2 cup syrup.
Arrange on top of mixture in pan.
Sprinkle with mixture of sugar and cinnamon.
Bake 20 minutes in 375Β° oven.
Mix reserved syrup, evaporated milk and egg.
Pour over peaches.
Bake 30 minutes more or until custard is firm except in the center.
Center will be firm after standing. Serve warm or cold.
Serves 9.
π· Perfect Pairings
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