Fresh Peach Custard Dessert
|Lemon juice||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Frozen peach slice||3 Cup (48 tbs), thawed, drained, and mashed|
|Grated lemon rind||1 Teaspoon|
|Ladyfingers||18 , split|
|Whipping cream||3⁄4 Cup (12 tbs), whipped|
Combine lemon juice and orange juice, sprinkle gelatin over juice, and let stand 5 minutes.
Combine 1 cup sugar and flour in a saucepan; stir in milk.
Bring mixture to a boil over medium-high heat, reduce heat, and cook until thickened, stirring constantly.
Beat egg yolks until thick and lemon colored.
Gradually stir about one-fourth of hot mixture into yolks, add to remaining hot mixture, stirring constantly.
Cook over medium-low heat, stirring constantly, for 2 minutes.
Remove from heat, add gelatin mixture, stirring until gelatin dissolves.
Stir in peaches and lemon rind; let cool.
Chill peach mixture until thickened.
Beat egg whites (at room temperature) until foamy, add 3 tablespoons sugar, one tablespoon at a time, beating until soft peaks form.
Fold egg whites into peach mixture; set aside.
Line bottom and sides of a 13- x 9- x 2-inch dish with ladyfingers, placing rounded sides of ladyfingers toward outside of dish.
Spoon peach mixture into dish; cover and chill 8 hours.
Spread whipped cream over top before serving.