I saw this recipe in Texas Monthly, and it looks pretty easy, and it’s probably outstanding.
Peach Pudding
Servings: 6 people
Ingredients:
4 cups whole milk
1 cup white granulated sugar, plus 2 tablespoons, divided
½ cup cornstarch
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup peach preserves
1 box Nilla wafers or gingersnap cookies
2 pounds fresh peaches, skin removed and sliced (or 2 pounds frozen peaches, thawed in a colander)
1 cup heavy cream
Directions:
Bring 2 inches of water in a medium pan to a boil.
Whisk together milk, 1 cup sugar, cornstarch, vanilla, and salt in a heatproof bowl and place the bowl in the boiling water. Reduce the heat to a simmer and cook the pudding, whisking constantly, until dramatically thickened, about 20 minutes. Remove from heat. Press a piece of plastic wrap onto the surface of the pudding (this prevents a skin from forming) and let it cool completely.
In a glass serving dish (a trifle dish, if you want to be fancy about it, though a lasagna pan will work), build the peach pudding: spread a thick layer of the pudding, about ¼ of what you have, on the bottom of the pan. Dot this with about ¼ of the preserves, then use a butter knife to swirl the preserves into the pudding. Layer ⅓ of the cookies on top of the pudding, then layer ⅓ of the peach slices on top of the cookies. Repeat twice more. Top the last layer of peaches with the last of the pudding, then swirl the last of the preserves into it. Refrigerate, covered, until ready to serve, up to 3 days.
When ready to serve, whip the heavy cream with 2 tablespoons sugar with an electric mixer. Top the pudding with the whipped cream and serve.
Source: https://www.texasmonthly.com/recipe/peach-pudding/
BUT.
1 quart of milk, $1.47
1 cup sugar, $.40
vanilla and corn starch, $1.50
peach preserves, $3.79
Nilla wafers, $4.49
2 lbs frozen peaches, $6.58 (fresh peaches are $4.99/lb)
1 cup heavy cream, $1.50
$19.73.
No freakin’ way. Sorry. I’ll buy a half gallon of peach ice cream, or something.
Peach Pudding
Servings: 6 people
Ingredients:
4 cups whole milk
1 cup white granulated sugar, plus 2 tablespoons, divided
½ cup cornstarch
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup peach preserves
1 box Nilla wafers or gingersnap cookies
2 pounds fresh peaches, skin removed and sliced (or 2 pounds frozen peaches, thawed in a colander)
1 cup heavy cream
Directions:
Bring 2 inches of water in a medium pan to a boil.
Whisk together milk, 1 cup sugar, cornstarch, vanilla, and salt in a heatproof bowl and place the bowl in the boiling water. Reduce the heat to a simmer and cook the pudding, whisking constantly, until dramatically thickened, about 20 minutes. Remove from heat. Press a piece of plastic wrap onto the surface of the pudding (this prevents a skin from forming) and let it cool completely.
In a glass serving dish (a trifle dish, if you want to be fancy about it, though a lasagna pan will work), build the peach pudding: spread a thick layer of the pudding, about ¼ of what you have, on the bottom of the pan. Dot this with about ¼ of the preserves, then use a butter knife to swirl the preserves into the pudding. Layer ⅓ of the cookies on top of the pudding, then layer ⅓ of the peach slices on top of the cookies. Repeat twice more. Top the last layer of peaches with the last of the pudding, then swirl the last of the preserves into it. Refrigerate, covered, until ready to serve, up to 3 days.
When ready to serve, whip the heavy cream with 2 tablespoons sugar with an electric mixer. Top the pudding with the whipped cream and serve.
Source: https://www.texasmonthly.com/recipe/peach-pudding/
BUT.
1 quart of milk, $1.47
1 cup sugar, $.40
vanilla and corn starch, $1.50
peach preserves, $3.79
Nilla wafers, $4.49
2 lbs frozen peaches, $6.58 (fresh peaches are $4.99/lb)
1 cup heavy cream, $1.50
$19.73.
No freakin’ way. Sorry. I’ll buy a half gallon of peach ice cream, or something.
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