Peaches and cream kuchen from Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos (page 248) by Rose Levy Beranbaum

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Notes about this recipe

  • anya_sf on July 25, 2019

    My peaches were larger, so I used 3. There were more than needed for a single layer, but the way I read the instructions, it sounded like this should be OK. I had to substitute whole milk yogurt for the sour cream, but with the heavy cream I didn't think this would be an issue. After 35 minutes of baking the custard, it was nowhere near set. I baked it another 15 minutes and the temperature was too high at that point, but a knife still didn't come clean. I turned off the oven and let it sit in the cooling oven for another 20 minutes or so. I suspect the abundance of peach juice interfered with the custard, which of course curdled. However, we ate the kuchen after chilling overnight, and thought the texture was just fine and the flavor was delicious.

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