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Peach Custard With Macaroons

  • Yield: 8 servings


  • 3 eggs
  • 2 cups heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/2 cup (packed) light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter
  • 6 large ripe peaches, peeled, pitted, and cut in half (about 3 1/4 pounds)
  • 1 1/2 cups crumbled Almond Macaroons


  • Preheat the oven to 350?F.
  • Whisk together the eggs, cream, cinnamon, nutmeg, brown sugar, and vanilla in a mixing bowl.
  • Butter a deep 8-inch round baking dish.
  • Arrange the peach halves, standing them each on end, in the baking dish. Pour the egg mixture over the peaches.
  • Bake for about 1 1/2 hours, or until the custard sets and a knife inserted in the custard comes out clean. Remove from the oven and sprinkle with the crumbled macaroons. Return to the oven and bake for 15 minutes.
  • Serve immediately.