Peachy Custard Dessert


  • 1 cup Gold Medal all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1/4 cup butter or margarine, softened
  • 3 medium fresh peaches, sliced (1 1/2 cups)
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 egg yolks
  • 1 cup whipping (heavy) cream



  1. Heat oven to 400ºF. Mix flour, 2 tablepoons sugar, the salt and baking powder in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8x8x2 inches.
  2. Spread peaches in crust in pan. Mix 1/3 cup sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.
  3. Beat egg yolks and whipping cream until well blended; pour over peaches. Bake 25 to 30 minutes or until custard is set and edges are light brown. Serve warm. Store covered in refrigerator.