Flaming Peaches With Custard

Soak the sugar cubes in a bit of lemon extract or in rum while preparing the sauce. Soak for 15-20 minutes.

For sauce, beat egg yolks in top of double boiler. Mix in the sugar, salt and scalded milk (milk is scalded when heated until tiny bubbles form around edges, but do not allow it to boil).

Cook over simmering water, stirring constantly, until mixture coats spoon. Cool quickly. Blend in vanilla. Chill.

To prepare peaches, place in baking dish cut side up and sprinkle brown sugar in hollows of peach halves. Dot with margarine. Broil slowly until sugar forms a crust.

Place a soaked sugar cube in each peach half. Light cubes and bring to table flaming. Serve with the custard sauce that has been chilled.