Well Made by Kiley

Make crème anglaise. In a medium pot over medium heat, add the heavy cream and milk. Add the vanilla bean seeds, mix, and bring to a simmer. In a separate medium bowl, add the egg yolks and sugar. Whisk until light in color. Once milk mixture is simmering, slowly pour it into the eggs to temper, continuously whisking. Add the mixture back to the pot, and bring to medium heat. Stir until slightly thickened. Strain the mixture into a bowl, and place it in the fridge to cool.

Make the batter. In a medium bowl, whisk together the flour, baking powder, salt, and sugar. Set aside. In a separate large bowl, whisk together the milk, sourdough discard, and egg. Add the dry ingredients to the wet, and whisk. Then, add the melted butter and whisk until just incorporated. Set aside.

Heat at least 2” of oil in a deep saucepan over medium-high heat (350F-375F). Slice the peaches into eighths, and dust with flour. Working in batches, drench the peach slices into the batter (slightly shake off any excess). Drop them into hot oil and fry each side for 1-2 mins, until golden. Use a slotted spoon to remove, and place on a plate that is lined with paper towels. While still warm, roll the peaches in cinnamon sugar. Serve warm with the crème anglaise. Enjoy!