In a medium-sized pot, combine the cream, milk, and vanilla. Place over medium heat and heat until it begins to boil, then remove from heat.
In a deep bowl with a whisk, mix the egg yolks with 2 tablespoons of sugar. Gradually add the cream mixture while continuing to whisk to ensure there are no lumps.
Return the mixture to the pot and place over medium heat. Stir constantly with a wooden spoon and cook until the sauce is thick enough to coat the spoon (4-5 minutes).
Strain the cream through a sieve and place it in a deep bowl, add the kirsch and incorporate with a whisk. Divide the cream into 4 different individual plates.
In a large skillet, heat the sugar with 1/4 cup of water over low heat until it turns into caramel (3 minutes). Add the peaches and cook for 5-7 minutes or until caramelized.
Serve each cream with 4 slices of peach.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?