Amy’s Peaches and Cream Custard

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Recipe Information

Recipe Created By: Amy Hugon


4 eggs
12 oz soy or dairy sour cream
1/2 cup gluten-free flour blend
1/2 cup sugar
2 tsp vanilla
29 oz can sliced peaches, drained
1/2 tsp almond extract (optional)
slivered almonds (optional)
1 Tbsp sugar


Blend eggs, sour cream, flour, sugar, and vanilla extract (and almond extract if using).

Pour into a greased 2-quart casserole dish.

Set peach slices over custard evenly. These will sink in slightly; that’s fine.

Bake at 350 °F for about 50 minutes.

If using slivered almonds, sprinkle them on custard now, along with an additional tablespoon of sugar. Bake another 10 minutes.


Copyright © 2008 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


This recipe cannot be dairy and soy free at the same time, unless there is a milk-free and soy-free sour cream product.

Do not substitutes the eggs out of the recipe. It will not work.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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