Peach Custard Cake
Peach Custard Cake is an moderately easy dinner. Made with 1 1/2 c. flour, 1/2 tsp. salt, 1/2 c. soft butter, 1 (14 oz.) can sliced peaches (reserve syrup) and 1/2 c. sugar, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Place flour, salt and butter in a 1 1/2-quart bowl.
Mix well with fingers until evenly blended.
With back of spoon, press mixture on bottom and halfway up sides of buttered 8-inch square pan.
Arrange the sliced peaches (well drained) on crust in pan. Combine sugar and cinnamon; sprinkle over the peaches.
Bake for 20 minutes at 375Β°.
Mix reserved syrup from peaches with 1 egg (slightly beaten) and evaporated milk.
Pour over peaches.
Bake for 30 minutes, or until custard is firm, except in center.
Center becomes firm on standing.
May be served warm with ice cream. Serves 9.
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