Ingredients:
2 1/2 cups milk
1 1/2 cups cream
2/3 cup sugar
1/4 cup Clabber Girl Cornstarch
1 1/2 tablespoons vanilla

Instructions:
In a heavy bottomed medium saucepan, gradually whisk one cup of the milk into the Clabber Girl Cornstarch until the cornstarch is dissolved.

Whisk in the remaining milk, cream and sugar. Cook over medium low heat, stirring constantly, until the mixture is simmering and slightly thickened, about 8 to 10 minutes.

Transfer to a medium bowl set in a larger bowl of iced water. Stir in the vanilla. Let sit, stirring frequently, until completely chilled.

For the fruit:
4 tablespoons butter
2 tablespoons honey
3 - 4 peaches, about 2 lbs, peeled cored and sliced - see note

For the cake:
1 3/4 cups whole wheat pastry flour or white wheat flour
2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
3 large eggs, separated, at room temperature
1 / 2 cup honey
2/3 cup milk
6 tablespoons butter, melted
juice and zest of one medium lemon

Instructions:
Preheat the oven to 350 degrees.
Put the butter and honey in the skillet or cake pan and place in the oven for about 6-8 minutes or until bubbly.