Peach Custard Brule
1 can (29 ounce) cling peach halves
1 cup milk
4 egg yolks, slightly beaten
1/2 cup sugar
1/4 teaspoon nutmeg
1/4 cup light brown sugar, lump free
Drain peaches well. Scald milk. Beat egg yolks, sugar and nutmeg together. Add hot milk in slow stream, beating constantly. Pour custard into 1 quart baking dish. Place baking dish into larger pan with 1-inch of hot water. Bake at 300 degrees for 45 minutes. With spoon, place peaches in custard.
Continue cooking about 15 minutes or until knife inserted near edge comes out clean. Remove custard baker from larger pan; cool slightly. Sprinkle
top of custard with brown sugar; broil just to melt sugar. Serve warm or chilled. Serves 6.
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