Peach Charlotte Recipe

How to Make Peach Charlotte

1. **Prepare the Peach Custard:**
2. In a medium saucepan, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch.
3. Gradually whisk in 3 cups of whole milk until smooth.
4. Cook over medium-high heat, stirring constantly, until the mixture comes to a boil and thickens (about 3-5 minutes).
5. In a separate bowl, lightly beat 4 large egg yolks.
6. Temper the yolks by slowly whisking 1/3 cup of the hot milk mixture into the yolks.
7. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.
8. Cook over medium-low heat, stirring constantly, until the custard thickens to a pudding-like consistency and reaches 160°F on an instant-read thermometer (about 4-5 minutes).
9. Remove from heat and stir in 1 teaspoon almond extract.
10. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
11. Let cool completely, then refrigerate for at least 45 minutes until very thick.
12. **Assemble the Charlotte:**
13. Line the bottom of a 9-inch springform pan with aluminum foil.
14. Coat the foil and the sides of the pan with cooking spray.
15. Stand ladyfinger halves upright around the sides of the pan.
16. Line the bottom of the pan with ladyfinger halves, tearing them to fit as needed.
17. Thinly slice 2 peach halves for garnish and set aside.
18. Arrange the remaining peach slices, cut-side down, in the bottom of the pan on top of the ladyfingers.
19. Spoon the cooled peach custard over the peaches.
20. **Prepare the Peach Schnapps Gelatin (Optional):**
21. If using, pour 1 tablespoon of Peach Schnapps into a small saucepan.
22. Sprinkle 1 teaspoon of unflavored gelatin over the schnapps.
23. Let stand for 5 minutes to soften.
24. Gently heat over low heat, stirring constantly, until the gelatin dissolves completely.
25. Let cool slightly.
26. **Make the Whipped Cream:**
27. In a large bowl, beat 2 cups of cold heavy cream until soft peaks form.
28. Gradually add 1/4 cup powdered sugar and 1 teaspoon vanilla extract, beating until stiff peaks form.
29. Gently fold in the cooled gelatin mixture (if using) until combined.
30. Spoon the whipped cream over the custard in the pan.
31. Arrange the reserved peach slices around the edge.
32. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.