Peaches and Cream Pudding

Peaches and Cream Pudding
  • 2 peaches, thinly sliced
  • 1 pinch ground cinnamon, or more to taste
  • 4 cups milk
  • 6 egg yolks, beaten
  • 1 cup white sugar
  • 2/3 cup all-purpose flour
  • 1 tablespoon vanilla extract


  1. Arrange sliced peaches in the bottom of a serving bowl; sprinkle with cinnamon.
  2. Combine milk, egg yolks, sugar, and flour together in a saucepan; cook and stir over medium-low heat until pudding thickens and clings to the back of a spoon, about 20 minutes. Remove from heat and stir in vanilla. Pour pudding over prepared peaches. Refrigerate until chilled, about 2 hours.

05/21/2018
Peaches and Cream Pudding, recipe PT15M PT1H 5 455 calories

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