PEACH CUSTARD SQUARES
I first made this when I was in the 10th grade in high school -- From a 1962 Pet Milk Praise the Cook magazine tear-out. A rich crust topped with fruit and custard -- Not too sweet -- serve warm or cold!
Provided by KerfuffleUponWincle
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees, or 350 degrees for Pyrex.
- In a 1 1/2 quart bowl, combine flour, salt, and butter with a pastry blender until mixture is like a coarse meal.
- With the back of a spoon, press flour mixture onto the bottom and halfway up the sides of a buttered 8-inch square dish or pan.
- Arrange well drained peach slices over crust, sprinkle with sugar mixed with cinnamon, and bake at 375 for 20 minutes.
- Mix 1/2 cup peach syrup, 1 beaten egg, and 1 cup evaporated milk; pour over fruit in crust.
- Bake for 30-35 minutes until custard is firm except in the center. Center will become firm upon standing.
- Serve warm or cold ~ serves 9.
Nutrition Facts : Calories 290.9, Fat 13.3, SaturatedFat 8, Cholesterol 58.7, Sodium 239.7, Carbohydrate 38.7, Fiber 2, Sugar 18.9, Protein 5.7
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