Last week I had some peaches that we picked up in South Carolina that I needed to use up. I had a cobbler recipe that I worked on last year, which my mother-in-law really likes, but I wanted to try something new, and I had a craving for a custard. I began playing around with a couple of recipes, like my Buttermilk Pie, but didn’t want to mess with a pie crust. So as I started researching recipes, which is where I begin when developing a new recipe, and looking at flavor combos. I liked the idea of the sweetness of the peaches balanced with the tang of the buttermilk, and I love the nuttiness of browned butter. So the Buttermilk Peach Skillet Custard was born.
Buttermilk Peach Skillet Custard
1 stick butter
4 cups of peaches, peeled and pitted and cut into slices
5 large eggs
1/2 cup All Purpose Flour
2 cups buttermilk
1/2 white granulated sugar
1/4 cup light brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Preheat oven to 350*. While the oven is coming up to temperature, melt the butter in a 12 inch cast iron skillet. When the butter has melted, add your prepared peaches to the skillet and return to the oven for 5-8 minutes. (if you use canned peaches, drain them well so the sugar in the juice does not burn) as the butter begins to brown and the peaches soften.
In a large bowl, beat the eggs well, until frothy. Add the flour and whisk until completely incorporated. Add the buttermilk, both sugars, vanilla, salt, cinnamon, and nutmeg. Whisk until sugar dissolves and spices are well incorporated.
Pour batter over peaches, but do not stir, and return to the oven for 45-50 minutes. When done, a knife inserted in the center will come out clean. It will still have a bit of giggle to it while it cools. When completely cooled, top with fresh whipped cream and serve!