From the Kitchen of Carol Schneider
2� c. peaches, finely chopped
2 T. brown sugar
� tsp. ground cinnamon
? c. sugar
2 T. cornstarch
? tsp. salt
3 large egg yolks
1? c. milk, 2% lowfat
1 c. evaporated skim milk
� tsp. vanilla extract
15 ladyfingers, halved lengthwise
Combine peaches, brown sugar, and cinnamon, tossing well to combine; let stand at room temperature for 30 minutes.
Combine granulated sugar, cornstarch, salt and egg yolks in a medium bowl with a whisk until smooth.
Heat milk in a medium, heavy saucepan over medium-high heat to 180� or bubbles form around edge (do not boil). Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.
Return milk mixture to saucepan. Cook mixture over medium heat 2 minutes or until thick and bubbly, stirring constantly. Remove from heat and stir in vanilla extract.
Spoon the custard into a small bow. Place the bowl in a large ice-filled bowl until custard is cool, stirring occasionally. Remove bowl from ice water. Arrange 10 of the ladyfinger halves, cut sides up, in a single layer on the bottom of a 1�-quart souffl� or trifle dish.
Spoon half of the peach mixture over ladyfingers. Spread half of custard mixture over peach mixture. Arrange 10 ladyfinger halves, standing upright, around the side of dish. Arrange remaining 10 ladyfinger halves cut side down on top of custard. Spoon remaining peach mixture over ladyfingers. Spread remaining custard over peach mixture.
Cover and refrigerate 4 hours or overnight.
I've used Splenda� instead of granulated sugar and Egg Beaters instead of yolks, with great results.
Recipe Note: This recipe was from Cooking Light Magazine, Summer 2003.