Inverted peaches cream

INGREDIENTS for 4 PEOPLE 4 yellow peaches, butter for the mould, 50 cl milk, 80 g sugar, 3 eggs, 20 g of vanilla sugar.

For raspberry syrup: 200 g of raspberries (over what ' one for decoration), juice of 1/2 lemon, 100 g sugar, 1/2 teaspoon vanilla extract.

Preheated oven to 180° Carve the skin of peaches, emerge them, for 1 minute, in a saucepan of boiling water.

Drain and raffreddatele under cold water.

Peel them, cut them in half and denocciolatele; cut the flesh into wedges.

Grease 4 pans and put the pieces on the bottom fishing.

Bring the milk and sugar to a boil; beat the eggs with the vanilla sugar, then, little by little and without ceasing to stir, add the boiling milk.

Pour the mixture in the pans, bake for 30 minutes in a hot oven in a Bain-Marie: the cream is cooked when you will stop at the Center.

Remove the pans from the oven and let them cool.

keep them for at least 3 hours in the refrigerator.

Rinse raspberries; pour with the sugar and lemon juice in a saucepan, bring to a boil for 5 minutes.

Let cool, then pass the puree obtained in a colander, then add the vanilla extract and keep it aside in the fridge.

Put the pans on individual serving dishes, decorate with the syrup and decorate with remaining raspberries.