Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------CUSTARDS-------------------------------
4 c Whipping cream 9 lg Egg yolks
1/4 c Sugar 1 tb Vanilla extract

--------------------------PEACHES-------------------------------
1 c Water 3 Ripe peaches, peeled,
3/4 c Sugar -pitted, thinly sliced

--------------------------TOPPING-------------------------------
1/2 c All purpose flour 1/2 tb Cinnamon
1/4 c Firmly packed golden brown 1/2 c (1 stick) chilled unsalted
-sugar -butter, cut into small
1/4 c Sugar -pieces

For custards. Preheat oven to 350'F. Stir cream and sugar in heavy
large saucepan over medium heat until sugar dissolves, Increase heat
and bring to simmer. Whisk yolks in large bowl to blend. Gradually
whisk in cream mixture. Mix in vanilla. Strain custard through sieve
into bowl. Ladle custard into eight 1-cup souffle cups or ramekins.
Place cups in large baking pan. Add enough hot water to pan to come
halfway up sides of cups. Bake until edges are set but centers still
move slightly when pan is shaken, about 30 minutes. Remove custards
from water. Cover and refrigerate overnight.

For peaches: Stir water and sugar in heavy medium saucepan over low
heat until sugar dissolves. Increase heat and bring to boil. Place
peaches in bowl; pour syrup over. Cool. (Can be prepared 1 day ahead.
Cover and chill.)

For topping: Mix flour, both sugars and cinnamon in processor. Add
but- ter and cut in using on/off turns until mixture resembles coarse
crumb (Can be prepared 1 day ahead. Chill.)

Preheat broiler. Drain peaches. Pat dry with paper towels. Arrange
peaches decoratively atop custards. Sprinkle topping over. Broil
until topping is light golden brown, about 2 minutes. Serve at room
temperature or refrigerate custards until cold, about 1 hour.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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