Peaches Chantilly recipe | Taste of Cuba

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Cuban-Hawaaiin Cooking

Melocotones (Peaches) Chantilly recipe

courtesy of Cocina Cubana club/ Sonia Martinez/ Pascual Perez/ Nitza Villapol

This is an old recipe from Nitza Villapol. For those of you too young to remember she is the premier Cuban cooking expert. Sort of the Julia Child of the island.

Nitza has a cooking show in Cuban television called Cocina al Minuto. This show evolved into a cooking book (or vice versa). Nitza also produced a second book called Cocina Criolla (from where this recipe comes from). The book, published in the late 50s, contains everything from "real" Cuban recipes, to hints, to measurements, to nutrition facts (as understood back then).
It is hard to get here in the US but it is worth the effort to find it.

1 liter of milk
1/4 tspoon of salt
1 cinnamon stick
10 egg yolks
1 cup sugar
3 tablespoons flour
1 teaspoon vanilla
1 large can of peaches
1 jar of strawberry marmalade
Whipped cream for garnishment.

Heat the milk with the cinnamon stick and the salt.
Whip the yolks with the sugar and the flour.
Stir the milk into the yolk mixture slowly so that it does not cook the egg.
Sift the whole mixture into a pan and return to the stove and heat, stirring constantly, until the mixture becomes creamy.
Chill the mixture.
To serve use large wine cups or dessert cups and alternate layers of cream, peaches, marmalade, cream, peaches, marmalade.
Top with the whipped cream.

Serves 6

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