Ingredients:

  • 3 cups diced peaches
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1 tbsp unsalted butter
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tbsp cornstarch
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter

Instructions:

  1. Place diced peaches, 1/2 cup sugar, lemon juice, and cinnamon in a saucepan over medium heat.
  2. Simmer for 8-10 minutes, stirring occasionally, until peaches soften and liquid becomes a glossy, thick syrup.
  3. Stir in 1 tbsp of butter until melted, then remove from heat and let cool slightly.
  4. In a small bowl, whisk together cornstarch and 1/4 cup of cold milk until no lumps remain.
  5. In a medium saucepan, combine the remaining milk, heavy cream, 1/4 cup sugar, and salt. Heat over medium-low until the edges begin to simmer.
  6. Slowly pour in the cornstarch slurry while whisking constantly.
  7. Continue to cook, whisking vigorously, until the mixture thickens enough to cling to the back of a spoon.
  8. Remove from heat and stir in vanilla extract and 2 tbsp of butter until smooth.
  9. Gently fold the cooled peach reduction into the creamy pudding using a rubber spatula, creating swirls of fruit.
  10. Spoon the mixture into individual ramekins and chill for 2 hours before serving.