9
330
70

Ingredients

  • 2 1/2 cups sliced peaches
  • 1 1/2 cups raspberries (fresh or frozen and not thawed)
  • 1/2 cup vanilla sugar (½ cup white sugar and ¼ tsp vanilla)
  • 1/2 cup milk
  • 1/2 cup whipping cream
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup flour
  • 1/4 teaspoon salt

Directions

  1. Butter a 9-inch deep-dish pie plate and dust with a tablespoon of sugar. Preheat the oven to 350°F.
  2. Peel and slice the peaches. Toss with the raspberries. Set aside.
  3. Blend the sugar, milk, cream, eggs, vanilla, flour and salt in a blender for about a minute or until well blended.
  4. Pour half the custard mixture into the prepared pie plate. Arrange fruit on top and pour the remaining custard over the fruit.
  5. Bake for 45-55 minutes, until the top is golden brown and puffy. Do not overcook. The custard should remain tender.
  6. Serve warm or cold with whipped cream or creme anglaise.
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NutritionView more

330Calories
Sodium10%DV230mg
Fat17%DV11g
Protein20%DV10g
Carbs17%DV50g
Fiber28%DV7g

PER SERVING *

Calories330Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat5g25%
Trans Fat
Cholesterol180mg60%
Sodium230mg10%
Potassium420mg12%
Protein10g20%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate50g17%
Dietary Fiber7g28%
Sugars27g54%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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