Floating Peaches

Difficulty:

1/5

Ease of Preparation: Easy

Time of Preparation: 40 minutes

Yield: 6 servings

Ingredients:

6 eggs
4 ounces sugar (125 grams)
16 fluid ounces milk (500 millilitres)
1 vanilla pod
6 peaches
3 ounces butter (100 millilitres)
3 tablespoons brown sugar (45 grams)

Method:

Preheat the broiler.

Separate the eggs and keep the whites aside for another day. Put the yolks in a large bowl with the sugar and whisk until the mixture becomes creamy and white. It should form a trail across the surface of the liquid when the whisk is lifted. Over a medium heat, scald the milk and then slowly add the milk to the egg and sugar mixture. Drop in the vanilla pod and set the pan over a low heat. Stir the custard constantly and bring the liquid to just below simmering point. Do not allow it to boil.

When the custard is the desired consistency, coating the back of a spoon, remove it from the heat and place the pan in a bowl of ice to cool. Stir for another 5 minutes. Then strain the custard to remove any lumps.

Knick the skin of the peaches, drop them into a bowl of boiling water. Wait 30 seconds, remove them and slip off the skins. Cut them in half and remove the stones. Place them cut side down on a baking sheet, put a blob of butter on each one and sprinkle with brown sugar. Place under the broiler to glaze. Once browned, after a minute or so, retrieve the peaches. Place two halves on a plate and flood the plate with the custard.

Sprinkle crushed pistachios over the top to finish the plate.