Ingredients:

– Fresh peaches, peeled and sliced into eight segments – 150g granulated sugar (plus extra for the caramel base) – Eggs – Melted unsalted butter – Neutral oil – Whole milk – Vanilla powder – Baking powder – Flour

Steps:

1. Prepare the Structural Fruit Base. Peel the peaches carefully using a sharp paring knife to ensure a smooth surface for the caramel to adhere to later. 2. Establish the Ribbon Stage Emulsion. In a large bowl, combine the eggs and 150 grams of sugar, whisking vigorously until you reach the ribbon stage. 3. Incorporate the Liquid Fats. Introduce the melted butter, oil, and milk to the egg mixture, whisking constantly to maintain the emulsion you have established. .................. Read Full Recipe In Our Site...