ADVERTISEMENT
In a saucepan, combine the milk, vanilla sugar, and regular sugar. Heat gently over medium heat until warm but not boiling.
In a separate bowl, whisk the egg yolk with cornstarch until smooth. Slowly pour a small amount of the warm milk mixture into the egg yolk while whisking constantly to temper it.
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Stir continuously over medium heat until the mixture thickens into a creamy custard. Remove from heat and allow to cool slightly.
Stir in the lemon zest and lemon juice into the cream to add a refreshing tang.
Once cooled, gently fold in the diced peaches, ensuring they are evenly coated with the lemon cream.
Spoon the creamy mixture into the pastry shells or puff pastry rounds.
Chill the assembled lemon peach bombs in the refrigerator for at least 20 minutes before serving for best flavor and texture.
Serving and storage tips:
ADVERTISEMENT
