Baked Maple Egg Custard

Directions

1. Beat large eggs slowly adding other ingredients (except peaches). You can use either a wire whisk, an electric mixer, or possibly a blender. Pour into oven proof custard cups. Place the cups in a deep baking pan. Fill the pan with hot water, almost to the level of the custard. Bake at 350 degrees for 40 to 50 min. (Add in peach slices after 20 min.) When you remove the pan from the oven, remove the cups from the pan, otherwise the custard will continue to cook. Cool to room temperature, then refrigerate thoroughly.For glazed custard: Cook 1/2 cup honey in saucepan till it turns dark. Ladle a little hot honey into each cup so which it coats the bottom. Pour in custard and bake as directed. Before serving, loosen edges with a knife and turn custard out, upside down.