Prep 15 mins
Cook 15 mins
Cooking Light. June 2003. Note overnight refrigeration. Make ahead.
- 2 1⁄2 cups finely chopped peeled ripe peaches
- 2 tablespoons brown sugar
- 1⁄4 teaspoon ground cinnamon
- 2⁄3 cup granulated sugar
- 2 tablespoons cornstarch
- 1⁄8 teaspoon salt
- 3 large egg yolks
- 1 2⁄3 cups 2% low-fat milk
- 1 cup fat-free evaporated milk
- 1⁄2 teaspoon vanilla extract
- 15 cakelike ladyfingers, halved lengthwise
- Combine peaches, brown sugar, and cinnamon, tossing well to combine; let stand at room temperature 30 minutes.
- Combine granulated sugar, cornstarch, salt, and egg yolks in a medium bowl, stirring with a whisk until smooth.
- Heat milks in a medium, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil).
- Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.
- Return the milk mixture to saucepan. Cook mixture over medium heat 2 minutes or until thick and bubbly, stirring constantly.
- Remove from heat, and stir in vanilla extract.
- Spoon the custard into a small bowl. Place the bowl in a large ice-filled bowl for 15 minutes or until the custard is cool, stirring occasionally. Remove bowl from ice.
- Arrange 10 of the ladyfinger halves, cut sides up, in a single layer on the bottom of a 1 1/2-quart soufflé or trifle dish.
- Spoon half of the peach mixture over ladyfingers. Spread half of custard over peach mixture. Arrange 10 ladyfinger halves, standing upright, around side of dish.
- Arrange remaining 10 ladyfinger halves, cut sides up, on top of custard. Spoon remaining peach mixture over ladyfingers.
- Spread remaining custard over peach mixture. Cover and refrigerate 4 hours or overnight.