Desserts & Baking

A few purchased shortcuts and a velvety homemade custard sauce come together in this easy twist on a classic shortcake. Start with purchased sponge cake cups (often found near the fresh strawberries in the grocery store) and canned peach halves, though fresh peaches are delicious here when they’re in season. Whip up the silky custard sauce, then all that’s left is assembly. This vintage dessert recipe proves that sometimes simple really is best.

Ingredients

1. To scald the milk, add milk to the top of double boiler over hot milk, bring to a simmer until it comes up to 180ºF. Beat eggs slightly and stir in sugar and salt. Add hot milk to beaten egg mixture, a little at a time, stirring constantly. Return to double boiler. Cook over low- medium heat stirring constantly until custard coats the spoon about 5 to 10 minutes. Add vanilla. Chill at least 2 hours.

2. Pour 1/4 cup custard over each dessert cup. Top with peach, cut side up. (Frozen or sliced and sugared fresh peaches or oranges may be used.) Garnish with whole strawberries or other fruit.