Instructions

1. Make your custard by beating the egg yolks in a bowl, then add milk gradually until well blended.
2. Combine sugar, cornstarch and salt in a saucepan then gradually add in the milk mixture. Mix well and make sure it is free of lumps.
3. Place saucepan in medium-low heat and cook sauce while stirring constantly until mixture thickens. This will take around 20 minutes.
4. Turn heat off then add the vanilla, let it cool and stir it once in a while until its near room temperature. Once cooled down place in the refrigerator for an hour.
5. In a large bowl beat butter and caster sugar together until fluffy.
6. Add eggs, vanilla, sour cream and yoghurt.
7. Stir lemon zest and peaches.
8. Sift together flour, baking powder and salt then stir mixture gently with the butter egg mixture to combine. Set it aside.
9. Combine all crusty toppings together and mix until it resemble coarse crumbs. Set it aside.
10. Place into a greased muffin pan then top with crusty topping.
11. Bake in a 180C preheated oven for 25 minutes or until golden brown.
12. Place custard in a piping bag or a squeezable bottle, insert head of piping bag on the top side part of the muffin and fill it with roughly 1 1/2 tbsp of custard, let it cool then serve.