List of Ingredients
- 1 lb 4 OZ. of gluten-free pastry dough
- 4 of peaches
- Cashews
- 2 CUPS of milk
- 4 OZ. of sugar
- 2 of eggs
- 1/2 vanilla bean pod
- Gluten-free cornstarch
Method
To make peach focaccia with cream, first gently whisk the eggs and set aside. In a pot, heat the milk, the sugar, 2 tbsp cornstarch, and the vanilla seeds. Cook, stirring, over a medium heat, and as soon as the edges begin to bubble, remove from the heat. Add a few tablespoons of hot milk to the beaten eggs, whisking to combine, then drizzle the eggs back into the hot milk, whisking constantly. Immediately return to the heat and combine gently until the cream thickens: this should take 2-3 minutes.
Do not allow to boil. Transfer the cream to a bowl and let cool, stirring from time to time to prevent the surface from drying into a film.
To complete, transfer the gluten-free dough in a round baking pan (11-12” diameter) greased with oil, create dents in the surface using a spoon, and pour over a little cream. Wash, peel, and slice the peaches. Spread over the pastry, pressing down gently with your fingers. Scatter with cashews to taste. Bake for 35 minutes at 375°F, until the focaccia turns golden and the cream begins to color.