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Peaches and Cream Pudding

I have two peach trees in my front yard heavy with peaches. This is the first year that they have yielded fruit and they overwhelmed me with their abundance. I have made peach preserves, peaches in syrup, served them with oatmeal, cream of wheat, pancakes, waffles, made muffins, and smoothies yet I still have two huge bags of frozen sliced peaches. I find myself tweaking all of my favorite recipes to peach flavors. 

Here, I put a spin on my classic vanilla pudding. Instead of using the typical 2 1/2 cups of milk, I decided to use 1 cup of whole milk and 1 cup of heavy cream. I was not sure how much liquid the frozen peaches would give off and I was worried if I used milk the pudding would be too watery; I also wanted to create a rich, peaches and cream style pudding and decided that the heavy cream would get me the desired texture and flavor. Boy, was I right! The lemon juice enhances the flavor of the peaches and helps to cut through the richness of the pudding.

I like to serve mine with peach slices, a bit of granola, and berries. I hope you enjoy it!

2 cups sliced peaches (frozen or fresh)
1 cup heavy cream
1 cup whole milk
1 tablespoon vanilla bean paste
1/3 cup granulated sugar
3 1/2 tablespoons corn starch
4 egg yolks
juice of one lemon
1 tablespoon butter


In a large bowl, whisk together the four egg yolks, sugar and corn starch into a very smooth thick paste. Set aside.

In a medium stock pot, pour in the heavy cream, whole milk, sliced peaches and vanilla bean paste. Bring to a simmer and simmer for 10 minutes until the peaches are soft. Pour the milk mixture into a high powered blender and blend until smooth; pour the mixture through a fine mesh sieve to remove any bits of unprocessed peaches, if desired.

Pour the peach/ milk mixture into the egg mixture slowly, whisking the whole time; return the pudding mix to the stove and cook over low heat, whisking constantly, until thickened. Turn off the heat, add the butter and lemon juice and mix well. Serve hot or refrigerate until cold (be sure to press cling film down on the pudding to prevent a skin from forming).



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