I came across this while looking for a Berry Grunt recipe this morning in 1001 Low-Fat Recipes. It intrigued me as I have made Peach-Leaf Starter for sourdough bread in the past. Seems a funny recipe for a low fat book as it has 5 egg yolks in it, but it says it makes 16 1/4-cup servings with 1.7 grams of fat each, so that must be why. If anyone trys this, let me know how it comes out. I just had to post it for its uniqueness.
Peach-Leaf Custard
6 organic peach leaves
3 cups skim milk
5 egg yolks
1 cup sugar
Cornstarch
In heavy saucepan, bring milk to boil with peach leaves, then set mixture aside to infuse 15 minutes.
In large bowl, beat egg yolks and sugar together until yolks are pale and light. Stir in pinch of cornstarch. Bring milk to boil again. Stirring constantly, pour it into egg yolks a little at a time.
Pour custard mixture into saucepan, and place it over low heat. Cook custard about 3 minutes, stirring with wooden spoon. As soon as custard thickens, remove it from heat. Discard peach leaves and let custard cool.
Makes 4 cups.
Servings: 16 (1/4-cup each)
Peach-Leaf Custard
6 organic peach leaves
3 cups skim milk
5 egg yolks
1 cup sugar
Cornstarch
In heavy saucepan, bring milk to boil with peach leaves, then set mixture aside to infuse 15 minutes.
In large bowl, beat egg yolks and sugar together until yolks are pale and light. Stir in pinch of cornstarch. Bring milk to boil again. Stirring constantly, pour it into egg yolks a little at a time.
Pour custard mixture into saucepan, and place it over low heat. Cook custard about 3 minutes, stirring with wooden spoon. As soon as custard thickens, remove it from heat. Discard peach leaves and let custard cool.
Makes 4 cups.
Servings: 16 (1/4-cup each)
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