creativeOld Fashioned Baked Custard (with a twist)
Position rack with six custard cups in a lasagna or other suitable pan. Fill pan with water to halfway up sides of custard cups. Preheat oven to 350 degrees.
In a pour-spouted bowl (or just a bowl), whisk 6 eggs with 1/4 cup sugar. Mix 1 tsp corn starch with a little milk to dissolve. Stir to make 1 cup. Whisk into eggs. Add 1 tbsp peach syrup (or peach juice), 1/4 tsp vanilla, 2 drops almond extract. Whisk to mix, then pour into custard cups. Bake for 30 minutes at 350 or until set. Cool. (Try to wait until it's cooled a little before eating.)
The touch of peach gives it a wonderful, not-quite-definable delicacy.
