Peach Custard

• 1 (29-ounce) can peach halves, drained and chopped
• 4 eggs, separated
• 1 1/2 cups sugar, divided
• 3 tablespoons cornstarch
• 4 cups milk, scalded
• 1/2 teaspoon vanilla extract

1. Place peaches evenly in bottom of a lightly greased 2-quart casserole; set aside.
2. Combine egg yolks, 1 cup sugar, and cornstarch in a large heavy saucepan; beat well. Gradually add milk, stirring constantly. Cook over medium heat, stirring constantly with a metal spoon, 1 minute or until mixture begins to thicken and coat the spoon. Remove from heat, and cool s lightly. Pour custard mixture over peaches; set aside.
3. Beat egg whites (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla; beat well. Spread meringue over custard, sealing to edge of casserole. Bake at 400u0b0 for 5 minutes or until meringue is lightly browned. Spoon into individual serving bowls, and serve immediately.

peach halves, eggs, sugar, cornstarch, milk, vanilla

Taken from www.myrecipes.com/recipe/peach-custard (may not work)