Best Vanilla Bean Custard And Peach Cobbler Recipes

VANILLA BEAN CUSTARD AND PEACH COBBLER

Steps:

• Pre heat oven to 180 C, grease 3 litre baking dish.
• Beat butter and sugar together till light and creamy.
• Beat in eggs, one at a time.
• In 2 batches, stir in buttermilk and flour.
• Spread 1/2 mixture into baking dish.
• Spread custard over batter.
• Drop remaining mixture in dollops over custard.
• Top with peaches, sprinkle with almonds.
• Bake 45 minutes till golden brown and enjoy.

6 INGREDIENT PEACH COBBLER

Steps:

• Preheat oven to 350 degrees.
• Put butter in 13x9 baking dish and place in oven to melt.
• Stir sugar and flour together and mix well.
• Slowly add milk and continue stirring to prevent lumps.
• Remove dish from oven.
• Pour batter directly over butter in baking dish.
• DO NOT STIR!
• Spoon peaches on top of batter.
• Pour reserved syrup over batter.
• Sprinkle cinnamon over top.
• Bake 30-45 minutes or until golden brown.
• Serve warm with vanilla ice cream if desired!

QUICK AND EASY PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in 9 x 13 inch pan.
• Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan.
• Bake in preheated oven for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.

VANILLA BEAN CUSTARD WITH SOUR CHERRY SAUCE

Steps:

• Preheat oven to 325°F Heat milk to a low simmer in a small saucepan. Meanwhile, whisk together eggs, sugar and salt in a medium-sized mixing bowl. Gradually whisk hot milk into egg mixture. Stir in vanilla and Kirschwasser.
• Pour custard mixture into 6 ramekins. Place ramekins in a large baking pan, and fill baking pan with water almost to ramekins' rims. Bake 35 to 45 minutes, until custards are set but still quivery when shaken. Let cool, then shake on chocolate sprinkles. Garnish also with mint leaves and fresh cherries if desired.
• For a pretty presentation, ladle Sour Cherry Sauce onto 6 dessert plates, dividing evenly. Place a ramekin in center of each. Place whipped cream in a zippered plastic bag, and snip a corner to make a piping bag. Pipe dots around each plate, and drag a toothpick through dots, making them into hearts.
• For Sour Cherry Sauce: Place sour cherries, sugar and cinnamon in a blender and puree until smooth. Strain through a fine mesh strainer into a pitcher before dividing among plates.