Peachy Custard High Hats
|Milk||2 Cup (32 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Rum extract||1⁄2 Teaspoon|
|Almond extract||2 Drop|
|Apricot jam||1 Tablespoon|
Beat milk, egg yolks, egg, 1/3 cup sugar, 1/4 tea- spoon salt and flavorings together.
Pour into 6 ungreased custard cups.
Set cups in pan of 1/2-inch deep water.
Bake at 350 degrees for 45 to 55 minutes or until knife inserted in center comes out clean.
Drain peaches; arrange peach slices in each custard cup, reserving some slices for garnish.
Drizzle 1 tablespoon jam over peach slices in each cup.
Beat egg whites with pinch of salt until soft peaks form.
Add remaining sugar gradually, beating until stiff peaks form.
Spread meringue over custard cups.
Bake at 400 degrees for 5 minutes or until meringue is lightly browned.
Cool; garnish with reserved peach slices.