Creamy Peach Custard Cake

This silky baked custard cake hides juicy peach pieces inside for a sweet, creamy surprise in every bite.

Ingredients

• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, melted
• 1/2 cup all-purpose flour
• 2 cups whole milk, lukewarm
• 1 cup heavy cream
• 1 1/2 cups diced canned or fresh peaches, drained well
• 1/4 tsp salt
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat the oven to 325°F (165°C) and lightly grease an 8-inch square baking dish.
2. In a large bowl, whisk the eggs and sugar until pale and smooth. Whisk in the vanilla and melted butter.
3. Add the flour and salt, mixing until no dry spots remain. Gradually whisk in the milk and heavy cream until the batter is very smooth and thin.
4. Fold in the diced peaches, then pour the batter into the prepared baking dish.
5. Bake for 50 to 60 minutes, or until the top is deeply golden and puffed and the center is just set with a slight wobble.
6. Let the cake cool completely so the custard firms up, then chill for at least 1 hour for the cleanest slices.
7. Cut into squares and dust with powdered sugar if desired before serving.

Tip: Drain the peaches very well and pat them dry so the custard stays creamy and sets properly.