Peach Léche Créma.
Some fine, ripe peaches pared, and cut in half, leaving out the stones.
3 eggs, and the whites of two more.
3 cups of milk.
½ cup powdered sugar.
2 table-spoonfuls corn-starch, or rice-flour. If you have neither, take 3 table-spoonfuls best family flour.
1 table-spoonful melted butter.
Scald the milk; stir in the corn-starch wet with cold milk. Simmer, stirring carefully until it begins to thicken. Take from the fire and put in the butter. Beat the eggs light, and add when the corn-starch is lukewarm. Whip all until light and smooth. Put a thick substratum of peaches in the bottom of a buttered baking-dish; strew with the sugar and pour the créma gently over them. Bake in a pretty quick oven ten minutes. Then spread with a méringue made of the whites of five eggs, whisked stiff with a little powdered sugar. Shut the oven-door for two minutes to harden this.
Eat warm with sauce, or cold with cream.