Peach Cobbler Pudding *FULL RECIPE*
Peach Cobbler Pudding:
1 Cup Granulated Sugar
1/2 Cup of Brown Sugar
3 Tablespoons of Cornstarch
3 Tablespoons of AP Flour
14 oz. Sweetened Condensed Milk (Eagle Brand)
1 Cup of Whole Milk
2 Egg Yolks
5 Tablespoons of Butter
1 Tablespoon of Vanilla Bean Paste or Pure Vanilla Extract (No Imitation)
3 Cups Heavy Whipping Cream
1-2 Boxes of Vanilla Wafers
1/2 Teaspoon each of Cinnamon, Nutmeg and Allspice
3-4 Ripe Peaches
Caramel Sauce for garnish (optional)
ALL INGREDIENTS SHOULD BE ROOM TEMPERATURE EXCEPT HEAVY WHIPPING CREAM
1. Mix flour, 1/2 cup of sugar and cornstarch into a large pot until combined. Gradually mix in whole milk, followed by the condensed milk. Whisk until mixture is smooth. Beat egg yolks and gradually add to pudding, little by little until the yolks are blended. Do NOT use cold egg yolks. Do NOT add in egg yolks all at once.
2. Once pudding is thick enough to stick to the back of a rubber spatula, turn off heat. Add in vanilla paste and 2 tablespoons of butter. Once blended, transfer pudding into a covered dish and set in the refrigerator to cool for 3 to 4 hours.
3. Fill a large pot with water and bring to a boil. While waiting for water to boil, fill a large bowl with cold water and ice. Once boiling, add in peaches and quickly remove after about 30 seconds and place peaches in ice bath to shock, and stop them from cooking. Do NOT over-blanch your peaches— they will be impossible to peel if they become too soft.
4. With a sharp knife, carefully lift the skin of the peaches and peel completely off. The skin should easily lift due to the blanching process.
5. Slice peaches into small dice cuts.
6. In a skillet over medium heat, add 3 tablespoons of butter. Once melted, add in peaches, cinnamon, nutmeg, allspice, 1/2 cup of granulated sugar, and brown sugar. Cook over a medium low heat until mixture is well blended and thickened. You should be able to take a rubber spatula across the bottom of the pan and create a clear part.
7. Transfer peach mixture into a container to cool for 3 to 4 hours.
8. Pour HWC into large bowl, and mix until soft peaks form and it becomes stiff. You should be able to scoop HWC onto a spoon, flip it upside down and have it stick. DO NOT OVERMIX. Once you’ve reached a soft, but solid consistency, set aside.
9. Gently fold cooled pudding into whipped heavy cream until completely blended. Reserve some of your pudding for garnish, about 1/4 cup.
10. Grab your pudding dish, and start to build your desert:
Pudding
Cookies
Peach Mixture
Repeat until you have about 1/2 inch space left at the top of your dish.
11. Take a handful of vanilla wafers and crumble. Spread throughout the top of your pudding.
12. Take a spoon and drizzle reserved pudding across the top of your dish. Repeat this step for the caramel drizzle as well.
13. Cover and refrigerate pudding preferably overnight, but no less than 4 hours. ENJOY!
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