Peach & Coconut Custard

Peach & Coconut Custard

I loooove custard. It could be because it’s really baby food and the ultimate comfort food. Even when you are sick as hell you can still manage some custard. It doesn’t require chewing, it just slides down your pallet past those 3000 or so taste buds and tingles every single one of them. What peaches do is take the sweetness to a fragrant and zingy level, which makes it all taste like summer. I would be happy to fill a bath tub with this recipe and stay in there until I’ve consumed the whole lot.

And, yep it was something my grandma ‘Oma’ used to give me when I had a sore throat. She also would insist on wrapping the sock I wore during the day around my neck at night, as she believed it would cure me. Nine out of ten times it did, as far as I remember. But then it’s probably mind over matter; I minded the sock around my neck and it mattered to Oma that I got better.

Peach and Coconut Custard

3 yellow fleshed peaches – skinned and sliced

1 ½ cups coconut milk

1 cup coconut cream

6 egg yolks (save the whites for some other recipe)

¼ cup honey

1 vanilla bean – seeds only (or 1 tsp vanilla essence)

Preheat the oven to 175°C/F350

Place the coconut milk and cream into a pot with the vanilla seeds and honey.

Heat until hot to touch, but don’t boil and take of the heat.

Stir the egg yolk and then add to the coconut milk.

Place the slices of peaches at the bottom of your ramekins and top off with the coconut milk.

Place the ramekins in a deep dish and fill with warm water half way up the ramekins.

Bake in the oven for 25 minutes.

Then place the ramekins into the fridge and let cool. They will keep several days and can be eaten cold or at room temperature.