Published June 26, 2007 by
In a saucepan, simmer milk with 2 tsp. of sugar. Set aside.
In a bowl, combine egg yolks and the rest of the sugar, beat until a band shapes. While stirring constantly, pour a bit of warm mil over egg yolks. Simmer in a double boiler for 1o minutes until mixture thickens and sticks to a spoon.
Swell gelatin in cold water. Gradually add to egg mixture, let cool. Add yogurt and almond extract, stir. Add peaches.
Pour into 8 lightly greased ramekins or a decorative mold. Refrigerate 2 hours until cream sets. Turn out and serve with a fruit coulis of your choice.
If you enjoy giving fruit gift baskets, consider adding this little dessert to the package next time.