Ingredients:

• 2 large peaches, peeled and sliced
• ½ tsp ginger
• ½ tsp cinnamon
• ¾ cup heavy cream
• ¾ cup half-and-half
• 1 tsp vanilla extract
• 4 large eggs
• ½ cup sugar
• ½ cup flour, sifted

Instructions:

1. Preheat the oven to 375 degrees. Butter or spray a tart pan or 10-inch pie plate. Place the peaches on the bottom of the baking dish.

2. Sprinkle ginger and cinnamon over the peaches. If you use fruit other than peaches, adjust the seasonings, using nutmeg and cinnamon with apples, for example.

3. Combine the heavy cream and half-and-half in saucepan. Heat over medium setting until the mixture almost boils. Remove from the heat. Stir in the vanilla. Let the cream mixture cool.

4. In medium-size bowl, lightly beat the eggs. Gradually add the sugar until blended. Add the flour a little at a time until thoroughly incorporated.

5. Add the cream mixture to the eggs and sugar. Whisk constantly, as you slowly add the cream.

6. Pour the custard over the peaches and place the dish in the oven. Bake for 30 to 40 minutes or until the custard is set. (The time will vary, depending upon how shallow the baking dish is.) The custard will puff up and then settle, which is normal. Let it cool for at least 15 to 20 minutes and then serve.