Brew 6 cups of milk on a large saucepan over medium heat. While this is happening, beat 6 egg yolks gradually adding 6 to 8 tablespoons of cornstarch and then 8 tablespoons of all-purpose flour. When the milk boils, slowly pour it into the whisked egg yolks, stirring constantly. Then return the cream to the saucepan where the milk was heated. Cook until thickened, stirring always. Remove from heat, add 1 tablespoon of vanilla extract, 1/2 cup of dry white wine, and 1 cup of whipped cream or custard, gradually. Refrigerate in a water bath set up in ice cold water, and serve with peaches in syrup.
Brew 6 cups of milk on a large saucepan over medium heat. While this is happening, beat 6 egg yolks gradually adding 6 to 8 tablespoons of cornstarch and then 8 tablespoons of all-purpose flour. When the milk boils, slowly pour it into the whisked egg yolks, stirring constantly. Then return the cream to the saucepan where the milk was heated. Cook until thickened, stirring always. Remove from heat, add 1 tablespoon of vanilla extract, 1/2 cup of dry white wine, and 1 cup of whipped cream or custard, gradually. Refrigerate in a water bath set up in ice cold water, and serve with peaches in syrup.
