Peach Lèche Crèma.
- 1 can of peaches.
- Yolks of 3 eggs and whites of four.
- 3 cups of milk.
- ½ cup of powdered sugar.
- 2 tablespoonfuls of corn-starch.
- 1 tablespoonful of melted butter.
Scald the milk; stir in the corn-starch wet with cold milk, and cook, still stirring, until it begins to thicken. Take from the fire, and beat in the butter, then the whipped yolks, two whites and sugar. Whisk to a light cream. Drain the syrup from the peaches; lay them in the bottom of a bake-dish, and pour the mixture gently over them. Bake in a quick oven ten minutes, then spread with a méringue of four whites whisked stiff with a little sugar. Shut up in the oven until this is slightly tinged. Eat warm with sauce, or cold with cream.
Third Week. Wednesday.