Ingredients:

  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 whole vanilla bean, split lengthwise and seeds scraped
  • 1/2 cup (100g) granulated sugar
  • 4 large egg yolks
  • 2 tbsp (16g) cornstarch
  • 2 tbsp (28g) unsalted butter, room temperature
  • 1/4 tsp (1.5g) salt
  • 4 cups (600g) fresh peaches, peeled and diced
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (5ml) lemon juice
  • 1 pinch (0.5g) ground cinnamon

Instructions:

  1. Combine the whole milk, heavy cream, scraped vanilla seeds, and the empty pod in a saucepan. Bring to a bare simmer over medium heat until fragrant and steaming, but not boiling. Remove from heat, cover, and let steep for 15 minutes.
  2. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until the mixture turns a pale, thick yellow.
  3. Slowly pour about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to prevent curdling.
  4. Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a whisk until the mixture thickens and coats the back of a spoon (roughly 170°F-180°F). Remove from heat and stir in the room-temperature butter until glossy.
  5. Toss the diced peaches with sugar, lemon juice, and cinnamon in a bowl. Let them sit for 20 minutes until they become glistening and jammy.
  6. Strain the custard through a fine-mesh sieve into a clean bowl. Divide the macerated peaches equally among 8 ramekins, pour the vanilla custard over the peaches, and chill for 4 hours.