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Peach Custard Cake


  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup butter or margarine
  • 30 ounces canned peaches
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 1 cup evaporated milk


  1. In a 1 1/2-quart bowl, mix together with a pastry blender until mixture looks like coarse meal, the flour, salt and butter. With back of spoon, press mixture firmly on bottom and halfway up sides of buttered 8-inch pan.
  2. Drain well a 1 pound 14 ounce can of peaches, saving 1/2 cup syrup. Arrange drained peaches on crust in pan.
  3. Sprinkle over peaches a mixture of 1/2 cup sugar and 1/2 teaspoons cinnamon.
  4. Bake in 375 degree F oven for 20 minutes.
  5. Mix the 1/2 cup peach syrup, 1 slightly beaten egg, and 1 cup Pet evaporated milk. Pour over peaches.
  6. Bake for 30 minutes more, or until custard is firm except in center. Center becomes firm on standing.
  7. Serve warm or cold.

Posted by Cookin Dad at Recipe Goldmine May 5, 2001.

Source: Posted by Cory 3 May 2000 6:52 pm

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