Ingredients

Method

• 4 eggs
• 3 T sugar
• 2 T flour
• 2 cups milk
• 1 vanilla pod
• 15 g butter
• 2½ cups cream, whipped
• 400 g puff pastry, flat
• 3 peaches, thinly sliced into wedges
• icing sugar, to dust

Method

Ingredients

Preheat the oven to 180°C.

Add the eggs, sugar and flour to a saucepan over a low heat. Mix, then add the milk and vanilla pod and cook until creamy.

Incorporate the butter, remove from the heat and leave to cool. When cool, fold in the whipped cream, until a velvety consistency is reached. Allow to cool thoroughly in the fridge.

Place the puff pastry in the oven and bake for 10 minutes or until lightly golden. Allow the pastry to rest, then slice it in half horizontally to create two thinner layers. Cut each layer in half again.

Generously spread the vanilla custard over the pastry and scatter the peach wedges on top. Serve with a dusting of icing sugar.

Per serving: 4 808.5kJ, 14.7g protein, 94.4g fat, 65.3g carbs