Servings: 4
How to make Custard Peach Puree
Wash peaches, cut in half, remove seeds. Place the peach halves in a skillet, cut side up, sprinkle with sugar. Pour 0.25 cups of water into the pan, cover. Cook for 35-40 minutes. over low heat.
Cool the finished peaches. Remove the skin and chop the pulp in a blender until puree. With a large spoon, gently place the puree in the glasses.
Prepare custard cream. In a bowl, beat 0.5 cups of milk, egg and sifted flour with a whisk. Pour the remaining milk into a saucepan, add sugar, bring to a boil over low heat.
Pour the mixture of milk, eggs and flour in a thin stream into the boiling milk, stirring continuously. Then remove the saucepan from the heat and continue stirring for another 3-5 minutes. Let the cream cool to room temperature. Whisk the cream while continuing to beat, add the yogurt. Add the cream to the cream, mix gently.
Prepare caramel. Pour sugar into a saucepan, pour 1.5 tbsp. water And cook on low heat for 3-4 minutes. Remove the zest from the orange and lime in long thin strips, add to a saucepan, stir and let the caramel cool completely.
pour the yoghurt cream into the glasses on top of the peach puree. Garnish with caramelized zest.