Poached Peaches with Sauternes Custard

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By Nigella Lawson

Published 1998

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The difficult thing about real custard is the tedium of the stirring and its necessity; the possibility of curdling is never far away. Difficult is perhaps not the right word, but certainly the prospect of making pouring (as opposed to baked) custard can feel too daunting, and I realised I went out of my way to avoid it. Then I hit u