Photo: Ian Dooley
Estimated Nutrition (whole recipe, rough)
872
Calories
30g
Protein
21g
Fat
139g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds ripe peaches (I used nicely ripened South Carolina peaches)
- 2 teaspoon fresh lemon juice
- 1 cup plus 2 tablespoons sugar, divided
- 1 1/2 tablespoons cornstarch
- 1 3/4 cups heavy cream
- 1 3/4 cups whole milk
- 4 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes