Peach Knafeh Custard Cups

The recipes I value most are generous without being showy, and Peach Knafeh Custard Cups strikes that balance beautifully. This is a lovely way to finish a meal or make an afternoon cup of coffee feel like an occasion. It is a recipe worth slowing down for, even if only long enough to enjoy the first bite.

Ingredients

Stewed peaches

• 3 firm white or yellow peaches peeled and sliced
• 1/4 cup sugar
• 3 tbs. Water
• 2 tbs. Lemon juice

Vanilla Custard

• 2 cups whole milk
• 1/3 cup sugar
• 1/8 tsp. Salt
• 3 cups tbs. Cornstarch
• 2 egg yolks
• 1 tbs butter
• 1 whole vanilla bean or 1 1/2 tsp vanilla extract

Toasted knafeh

• 8 ounce kataifi shredded
• 2 tbs. Butter unsalted
• 1 tbs. Vegetable oil
• 1/4 cup simple syrup
• Ground pistachio to your liking

Instructions

1. Add all the ingredients to a pot, cook on high until it gets bubbly then lower the heat and cook on medium low uncovered for about 25 minutes or until soft. Set aside to cool (you can also make this a day before and keep in the fridge).
2. To a pot add 2 cups of milk, sugar, egg yolk and cornstarch give it a good whisk before turning on the heat. Cook over medium low heat whisking slowly until it bubbles about 8 minutes, once it bubbles cook for another 2 minutes stirring occasionally until it thickens.
3. Remove from heat stir in the butter and vanilla.
4. Run through a sieve so there’s no lumps, cover with plastic wrap close to the surface and let cool (you can also make the custard ahead of time) let it cool in the fridge.
5. Melt the butter and oil, add the knafeh/kataifi (you can use a knife to cut into smaller pieces or a food processor just make sure to pulse).
6. Cook the knafeh stirring continuously until golden add 1/4 cup of simple syrup and pistachio cook for another 30 seconds and let cool.
7. Time to assemble follow the reel. Serves 4 enjoy.