Ingredients

The following ingredients have 13 Servings
  • 2 egg yolks
  • 2 cups milk
  • 1/3 cup sugar
  • 1/4 cup cornstarch
  • pinch of salt
  • 1/2 tsp vanilla
  • 2 1/2 cups flour
  • 5 tsp baking powder
  • 1 tsp salt
  • 65g butter, softened
  • 1/2 cup caster sugar + some for topping
  • 2 eggs
  • 1 large can peach slices, roughly chopped
  • 1/2 cup sour cream
  • 1 small tub apricot yoghurt
  • 1 tsp vanilla extract
  • 1 tbsp zest of lemon
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 2 tsp ground cinnamon

Instruction

  • Make your custard by beating the egg yolks in a bowl, then add milk gradually until well blended.
  • Combine sugar, cornstarch and salt in a saucepan then gradually add in the milk mixture. Mix well and make sure it is free of lumps.
  • Place saucepan in medium-low heat and cook sauce while stirring constantly until mixture thickens. This will take around 20 minutes.
  • Turn heat off then add the vanilla, let it cool and stir it once in a while until its near room temperature. Once cooled down place in the refrigerator for an hour.
  • In a large bowl beat butter and caster sugar together until fluffy.
  • Add eggs, vanilla, sour cream and yoghurt.
  • Stir lemon zest and peaches.
  • Sift together flour, baking powder and salt then stir mixture gently with the butter egg mixture to combine. Set it aside.
  • Combine all crusty toppings together and mix until it resemble coarse crumbs. Set it aside.
  • Place into a greased muffin pan then top with crusty topping.
  • Bake in a 180C preheated oven for 25 minutes or until golden brown.
  • Place custard in a piping bag or a squeezable bottle, insert head of piping bag on the top side part of the muffin and fill it with roughly 1 1/2 tbsp of custard, let it cool then serve.