3 medium-sized firm ripe peaches ¼ c sugar
1 c heavy cream 1 tsp vanilla extract
1 c milk ¼ tsp ground nutmeg, preferably
3 eggs plus 2 egg yolks freshly grated
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Preheat the oven to 325°. Drop the peaches in enough boiling water to
immerse them completely and boil briskly, uncovered, for 2 or 3 minutes.
With a slotted spoon, transfer the peaches to a sieve or colander and run
cold water over them. Peel the peaches with a small, sharp knife, halve them
and remove the pits. Place each peach half, cut side down, in a 6-ounce
custard cup and set aside.In a small heavy saucepan, warm the cream and milk over moderate heat until small bubbles appear around the sides of the pan. Remove the pan from the heat and cover to keep warm.
With a wire whisk or a rotary or electric beater, beat the eggs and additional egg yolks together in a bowl for 2 or 3 minutes. When they begin to thicken and cling to the beater, beat in the sugar. Then, beating the mixture constantly, pour in the warm cream-and-milk mixture in a slow, thin stream. Add the vanilla and pour the custard mixture over the peaches. Sprinkle the tops with the nutmeg.
Arrange the custard cups in a large shallow baking pan set in the middle of the oven. Pour enough boiling water into the pan to come about 1 inch up the sides of the cups. Bake for 30 to 40 minutes, or until a knife inserted in the custard comes out clean. Remove the cups from the baking pan, cool to room temperature, and serve at once. Or refrigerate and serve the peach custard chilled. Serves 6.
