peach-custard buns

panini di crema e pesche

4 servings

Brioches make a good alternative to the buns if you can find them at your local bakery.

Ingredients

For the cream:

1 egg yolk
1½ tablespoons unbleached all-purpose flour
3 tablespoons granulated sugar
½ cup whole milk
¼ teaspoon vanilla extract

For the buns:

4 small white buns
¼ cup orange liqueur
¼ cup confectioners' sugar
3 peaches, 2 peeled, 1 peel on
2 tablespoons granulated sugar
4 mint sprigs

Instructions

Make the cream: Beat the egg yolk, flour, and sugar in a bowl. Heat the milk and vanilla; beat into the egg yolk mixture. Cook until thick; cool; measure ¼ cup (save the rest for another use).

Make the buns: Preheat the oven to 375°. Cut the tops off the buns. Scoop out the crumb. Mix the liqueur and ¼ cup of water; brush inside each bun. Bake on a baking sheet 5 minutes.

Place the buns on 4 plates. Sprinkle with the confectioners' sugar. Fill with the measured pastry cream. Purée the peeled peaches and sugar in a blender; spoon around the buns. Slice the remaining peach; garnish the buns with the sliced peach and mint, and serve.