Chilled Peaches With Creme Anglaise

Recipe Instructions Cook milk and sugar in medium saucepan over medium heat, stirring, until sugar dissolves, 2 to 3 minutes. Whisk eggs to combine in mixing bowl. Pour 1 cup hot milk-sugar mixture over eggs, stirring. Return to saucepan and stir over low heat until custard thickens, 4 to 5 minutes. Stir in almond extract. Remove from stove, strain into bowl, cover with plastic wrap so wrap touches surface of custard and refrigerate 1 hour. Cut shallow "X" in bottom of each peach and carefully immerse in large pot of boiling water. After 15 seconds, remove 1 and try to pull peel back. If it comes away easily, remove peaches and rinse under cold water before peeling. Cut peaches in half, remove pits and place cherry in center of each half. Dip each peach into chilled custard and chill 30 minutes. Place 2 peach halves on each of 4 dessert plates, pour remaining custard around peaches and top with whipped cream. This recipe yields 4 servings. Each serving with 1 tablespoon whipped cream: 156 calories; 81 mg sodium; 115 mg cholesterol; 5 grams fat; 22 grams carbohydrates; 7 grams protein; 0.57 gram fiber.