John Myers
Yum! Peach Custard Cake
The perfect yum! peach custard cake recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 75 g Desiccated coconut
- 1 packet Vanilla sugar
- 1 pinch Salt
- 225 g Sugar
- 150 g Butter
- 1 Can Halved peaches
- 800 ml Milk
- 2 packet Custard powder
- For the crumble / dough: Process 250 g flour, 150 g sugar, salt, butter and desiccated coconut. Put half of the crumble in a greased springform pan and work it into a smooth base. Chill together with the rest of the crumble in the refrigerator. Drain the can of peaches in a colander.
- In the meantime, process the pudding cream. To do this, boil 650 ml of milk in a saucepan. Mix the pudding powder, 75 g sugar and 150 ml milk in a separate container and stir into the boiled milk. Take off the stove and let it steep for a moment. Take the springform pan out of the refrigerator and spread the peaches on top. Put the pudding cream on the peaches and spread the remaining crumble on top. Bake in the preheated oven at 175 ° C for about 50 minutes. Sprinkle with powdered sugar before serving.
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