Peaches and cream

This is a no-cook dessert and a variation of the mango royale recipe in the archive. Unlike the older mango royale recipe, I have found a way to make the cream filling firm without freezing. My husband prefers this dessert frozen but it loses its light and airy texture and instead acquires the texture of ice cream with ice crystals which I really do not enjoy. I prefer the cream filling to be custard-like, similar to the cream-cheese filling of tiramisu. The trick? Well-chilled cream and sweetened condensed milk.

casaveneracion.com peaches and cream

Note that fresh ripe mangoes work best for this dessert but it isn’t exactly mango season and we had trouble finding sweet mangoes. The only substitute that seems to work is canned peaches (we’ve tried strawberries, bananas and mandarin oranges) although they lack the tartness and slight acidic touch of fresh fruit.

Ingredients :

1 c. of crushed graham crackers
1/4 c. of melted butter, cooled
2 c. of all-purpose cream
1 c. of sweetened condensed milk
1 can of peaches (slices or halves)

How to:

Chill the cream and sweetened condensed milk for several hours in the fridge — NOT the freezer. The cream should no longer be of pouring consistency after chilling. Instead, if you scoop it with a spoon, the cream shouldn’t fall off.

If using peach halves, slice into pieces no thicker than 1/2-inch thick. If you use peach halves without cutting them, they will be very heavy and likely to sink into the cream even if the cream is firm.

Mix together the melted butter and graham crackers and press onto the bottom of a glass dish which must be at least three inches in height.

Stir the chilled cream and milk together and pour over the graham cracker crust.

Arrange the peach slices on top. Cover with cling film and keep chilled until needed.

This dessert is part of a suggested New Year’s Eve menu.

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Comments

  1. mel says

    miss connie, i make this dessert all the time. :)perhaps you’d like to try my version–i blend the peaches with the cream/milk mixture. :)

  2. says

    Ooohh, that sounds good. I wonder if you’ve heard of mango pudding? It’s similar to what you describe. A little gelatin, cream and pureed mangoes?

  3. Renato says

    Hello Miss Connie,
    Like you, I prefer the cream filling of this particular dessert to be custard-like, similar to the cream-cheese filling of tiramisu.
    Would it be possible to freeze it for storage, then thaw before serving and still have the same velveety texture?
    I would want to make this in advance for New Year but would need to keep it in my chest freezer because I have no more space in my ref.
    Thanks so much for the wonderful recipes and tips!

  4. says

    Renato, freezing cream gives it a grainy texture when thawed, and the water separates from the cream solids. You can prepare it and keep it covered with cling film in the coldest part of the fridge. It keeps for three days.

  5. mel says

    i haven’t tried making mango pudding miss connie but i would love to try that soon. :) i always order that dessert from chinese restaurants but they often serve it with a ‘sauce’, which, if i’m not mistaken, is chilled evaporated milk. ayoko masyado because it has an after-taste.

  6. qdchair says

    Hi Ms. Connie,
    Tanong ko lang kasi wala ako nakikitang all purpose cram dito sa US. un ba ung Nestle cream na nasa lata? thank you so much!

  7. says

    mel, there is a version that has no sauce. saw it in Food Safari, tried it but I wasn’t successful with my first try. Maybe in the summer when mangoes are in season, I’ll try again.

    qdchair, yes, that’s it. :)

  8. Ging says

    Hi Miss Connie,
    I really enjoy your website, lots of great ideas. Just wondering if you know how to make Cathedral Windows? This dessert has a lot of different flavors of gelatin mixed together. I remember this from my childhood but nobody in my family know how to make it.
    Salamat

  9. says

    Happy New Year, Ms. Connie!

    You two recipes (lapu-lapu with pineapple sauce and this peaches and cream recipe) that I tried during the holidays received the highest compliments from our guests. I was so high on the praises that I volunteered to do the peaches and cream for my Ate who’s busy taking care of her baby now that she’s yaya-less. I just added a layer of gelatin bec. a nephew requested for it.

    Hats off to you then, Ms. Connie.And Thanks!

  10. says

    Hi Ms. Connie,

    I made this yummy treat last New Year’s eve – and naubos! It was easy. I was able to buy Nestle Cream (Table cream?) from a local Fil. store. I did as directed however, it didn’t turned out the way it did in your photos. =( hindi firm yung filling. Well, it was on the outside, but once na cut na, medyo ‘labsak’ or ‘matubig’ ang dating, that it had to be spooned out instead. I chilled the milk and cream several hours and chilled the finished product overnight pa before serving…what could have I done wrong? Also, prior to getting the Nestle Cream, I bought heavy whipping cream, can i use that (since I don’t want it to go to waste) instead of Nestle’s cream? I’d like to try again…=)

  11. zynnie says

    I’m also looking for all purpose cream here in the US. You mentioned single cream, but I’m still not sure what that is- is it like heavy cream or whipping cream? Also, mangos here are not so… um tasty, but I just bought some berries. I’m very excited to try this.

    Thanks for the posts, Ms. Connie. Checking your site has become part of my daily routine :)

  12. melisa says

    Hi Ma’am! Happy New Year! I tried the peaches and cream, but instead of using just condensed milk I used caramel. (idea also came from you… hehe) I read your entry on how to turn condensed milk into caramel and i did it. It looks good with the marble effect created by the caramel mixed with the cream and tastes good as well… Thanks po for all the recipe and the inspiration to serve good food.

  13. melisa says

    Yeah it did look fabulous and my husband was so amazed with what I made. hehe… he’s not a big fan of peaches and caramel, but when he saw how the peaches and cream looks like di sya nakatiis… Sabi nga nya, “masarap pala, gawa ka ulit nito, mangga naman.” Thanks for all the great recipes. More power to homecookingrocks.com and to all pinoycooks…

  14. says

    Hi,

    May I ask where I can locate that article about how to turn condensed milk into caramel? My daughter’s birthday is coming up and after the peaches and cream success, I’m excited to try this one too, this time with caramel.

    Thanks and more power!

  15. jojo says

    Hi
    My family love to eat esp my husband like. dessert
    And I will try this recipe first time I check your website Ms.Connie and I collect cookbook and go online. keep us the giving simple and fabulous recipe. thx
    Jojo

  16. Cynch says

    omg ms connie! This is the recipe i’ve been looking for all this time. Red ribbon once had it but now they don’t sell it anymore. I’ll try this promiseand i’ll get back to you for the result. Sure it’s going to be very good because it’s your recipe. Thanks a lot and lot and lots.

  17. cindy says

    hi miss connie! you have such an inspiring website.
    i wanna try this recipe for my hubby’s bday.
    ilan po ang yield ng recipe na to?
    thanks so much for all your effort in putting this up.
    More power!

  18. Jaimie says

    un lang pala ung secret para maging firm yung cream or at least may body. kasi i thought na gelatine ung secret..

    thanks ms. connie for that tip..; )

  19. Monica Lam says

    Hi Connie, I chilled [not in the freezer] the condensed milk and Nestle cream. When I wanted to pour the cream and stirred it with the condensed milk, it was very creamy like ice-cream. After mixed properly, I poured it onto the crust. Chilled for 1 day, the cream still like liquid form. Can you please tell me what’s the problem? Awaiting for your soonest reply. Thanks.

  20. lhen says

    hi ms. connie, just tried the peaches and cream tonight as part of my new year’s eve menu, will chilled it until the media noche feast..

    but i modified the recipe, since i didn’t find any crushed graham at the groceries, was looking for it yesterday and this afternoon but the grocery was out of stock, so i resort to crushing a broas, since i already used it before for a desert i learned from giada laurente’s everyday italian.. did all the process in ur recipe.. hope it still taste great.. will let u know about it once we got a taste of it..

    will also used other recipes here like your roast pork, bbq ribs and clam soup.. can’t wait..

    thanks and i really love ur recipes..
    happy new year!

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