Peach Leaf Custard

Many people who own a peach tree spend so much time nursing along the fruit, without realising that the leaves, too, are of culinary value. They give a bitter almond flavour to this thick custard, which is delicious on its own, or with the Pistachio and Almond Loaf. Increase the sugar, fold in 300 ml/½ pint whipped double cream, freeze and you have a rich peach leaf ice cream.


  • 8 egg yolks
  • 600 ml/1 pint single cream
  • 1 tablespoon vanilla sugar
  • 6 peach leaves


Whisk the egg yolks with the cream and sugar and pour into a bowl set over a pan of simmering water, making sure that the base of the bowl does not touch the water. Add the peach leaves. Cook the custard over a low heat for about 5 minutes, stirring until it is thick enough to coat the back of the spoon.

Strain into individual glasses or pots, or a single serving dish, and leave to set.