Peach Custard Cake (Sarah De Platchett)

재료

Crust:

1 1/2 cups flour

1/2 teaspoon salt

1 tablespoon sugar

1/2 cup margarine

Filling:

14 ounce can sliced peaches (reserve 1/2 cup syrup)

1/2 cup sugar

1/2 teaspoon cinnamon

Custard:

1/2 cup peach syrup

One egg

1 cup evaporated milk

방향

Crust:

Mix ingredients together with a pastry blender or fork until the mixture looks like course meal. Press mixture firmly on the bottom and halfway up the side of a buttered 8 in. square pan.

Filling:

Drain the peaches, reserving 1/2 cup of the syrup. Arrange the peach slices on crust in the pan.

Mixed together, the sugar and cinnamon and sprinkle over peaches.

Bake at 375° for 20 minutes.

Custard:

Mixed together the reserved peach syrup, egg that’s slightly beaten, an evaporated milk. Pour over peaches. Bake 30 minutes until custard is firm acceptance center. It becomes firm upon standing.