Peach Pudding
Delight your taste buds with this luscious Peach Pudding, a creamy and flavorful dessert that perfectly showcases the natural sweetness of ripe peaches. Made with fresh fruit, velvety whole milk, heavy cream, and a touch of cinnamon for warmth, this homemade pudding is as comforting as it is indulgent. The secret to its silky texture lies in the careful tempering of egg yolks and the gentle folding of caramelized peaches into the custard base. Ready in just 35 minutes of active prep and cook time, this chilled dessert is ideal for summer gatherings or an elegant weeknight treat. Serve it with a dollop of whipped cream or a refreshing sprig of mint for an irresistible finish.
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Recipe Information
Ingredients
- 4 medium-sized (ripe) Fresh peaches
- 0.5 cup Granulated sugar
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 3 large Egg yolks
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Ground cinnamon
- 0.125 teaspoon Salt
- 1 tablespoon Unsalted butter
- Optional garnish: whipped cream or fresh mint
Instructions
Peel, pit, and dice the peaches into small pieces. Set aside.
In a medium-sized saucepan, combine the diced peaches with 2 tablespoons of granulated sugar and cook over medium heat for about 5 minutes, or until the peaches begin to soften and release their juices. Mash the peaches slightly with a fork or potato masher, then set the mixture aside to cool.
In a medium mixing bowl, whisk together the egg yolks, remaining granulated sugar, cornstarch, and salt until smooth.
In a separate saucepan, heat the milk and heavy cream over medium heat until it just begins to steam, but not boil. Slowly pour about 1/2 cup of the warmed milk mixture into the egg yolk mixture, whisking continuously to temper the eggs.
Gradually pour the tempered egg mixture back into the saucepan with the remaining warmed milk and cream. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Remove the saucepan from heat and stir in the vanilla extract, ground cinnamon, and unsalted butter. Then, fold in the cooked peach mixture until well combined.
Pour the pudding into individual serving dishes or one large bowl. Allow the pudding to cool to room temperature, then cover with plastic wrap and chill in the refrigerator for at least 2 hours or until set.
Serve the pudding chilled, optionally garnished with whipped cream or a sprig of fresh mint.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 26% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 43.8 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 168 mg | 13% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 469 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
