|1 1/4 cup||milk — full cream|
|3||eggs — free-range|
|1x||vanilla — pod|
|1/2 cup||dried cranberries|
|5||peaches — stoned, halved|
|1 tsp||cinnamon — ground|
Butter your baking dish and sprinkle the surface with sugar, leave your dish to the side till ready to add ingredients.
Bring your milk and vanilla to the boil and remove from the heat.
Mix your eggs, sugar and flour together till light and fluffy. Add you milk to the egg mix and whisk till smooth.
Place your peaches and cranberries into you pre buttered baking dish then pour in your runny custard mix, dust the top with the cinnamon and bake in the oven at 80°C for 45 min till golden brown.
Recipe reprinted with permission of Chef Amanda Lewis of Saucisse Deli.
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