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Method Prep:10min › Cook:20min › Ready in:30min
Preheat the oven to 160 C / Gas 2/3.
Place the peaches in the bottom of an ovenproof baking dish. Measure the juice from the peach tin and add milk up to 400ml.
Melt margarine in a small saucepan over a medium heat until melted then add the flour and stir until its all combined.
Remove pan from heat and add the milk and peach juice a bit at a time, beating well until all combined and return pan to heat. Stir regularly so that it doesn't curdle.
Place egg whites in a bowl and add yolks to the heating pan and mix well. Once sauce has thickened place over peach slices and leave to cool.
Make meringue by whisking egg whites till nice and fluffy. To ensure it is ready place bowl upside down if meringue stays stuck at the bottom of the bowl and doesn't move it's ready to continue with the next step if not carry on whisking.
Add caster sugar gradually whilst whisking until all combined. The meringue should be lovely and white. Pour over the cooled custard.
Place in the oven and cook for about 15 minutes or until golden brown. Leave to cool and serve!
I have tried this dish with different tinned fruit, pears, mixed fruit, etc, but the peaches are my favourite. Which one is yours??
I don't know where it went wrong, but this didn't work. The custard set OK but liquefied when put in the oven, so the meringue fell in. Sort of a messy isles flottantes with peaches. Tasted nice though. - 25 Oct 2015