Vanilla pudding with peaches

Vanilla pudding with peaches

Vanilla pudding with peaches.

For vanilla pudding

yolks — 4 pcs.
cornstarch — 40 g (or half a potato)
sugar — 125 grams
milk — 500 ml
vanilla pod — 1 pc.

For peach puree

large peaches — 3 pieces.
powdered sugar — 2 tbsp
lemon juice — 1 tbsp

Cooking method:



Prepare the custard. Whisk egg yolks with the sugar and starch to produce lush light weight.
Vanilla bean cut into 2 pieces lengthwise and scrape out the seeds.
Put the seeds and the pod itself in the ladle, pour the milk and put it on the burner. Bring to a boil, turn off, and give the stand, covered for 10 minutes. Then filter and constant stirring whisk pour a thin stream into the yolk mixture. Transfused back into the pan and put on a moderate fire. Cook, constantly interfering with a whisk until thick. Remove from the heat. We shift into a bowl, cover the surface with cling film and set to cool.
Of peaches and remove the bone clean off the peel. Cut into pieces. Save some for the top.
For the rest of the lemon juice and add the icing sugar, ground to a puree.
The glasses should be laid pudding on top of it — peach puree.
And pending cut pieces of peach.
We give the stand a couple of hours in the refrigerator and serve.

Bon Appetit!

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