|Evaporated milk||1 Can (10 oz)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Eggs||3 Small, separated|
|Angelica wine||3 Tablespoon|
|Canned peaches||29 Ounce (One #2.5 Can)|
|Confectioner's sugar||6 Tablespoon|
|Almond extract||1⁄8 Teaspoon|
1.Scald diluted evaporated milk in double boiler.
2.Mix sugar, cornstarch, salt and beaten egg yolks.
3.Add to milk and cook, stirring constantly until mixture coats spoon.
4.Remove at once, cool and add wine.
5.Pour custard into sherbet glasses, add peaches and top with meringue made by beating egg whites with confectioners' sugar and almond extract
6.Serve with ice cream