Chez Phillippe

149 Union Avenue, Memphis, TN 38103

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Yields: 6 servings


4 egg yolks
1 C sugar
3-1/4 C milk
2 cinnamon sticks, 4” long
peelings 2 lemons, cooked in milk, julienned
1 fresh vanilla bean (or 1 t vanilla extract)
2 T unsalted butter
1 C stone ground grits (quick grits may be substituted)
3-4 peaches (plumbs or apricots may be substituted)
1/2 C freshly squeezed orange juice
8 fresh mint leaves, julienned


  • Preheat oven to 350º.
  • ombine egg yolks and sugar in small mixing bowl and beat with a whisk until creamy. Set aside.
  • Heat the milk in a medium saucepan with the cinnamon sticks, lemon zest, and vanilla bean until it comes to a boil. Continue boiling for 2 minutes, then pour the milk through a strainer, reserving the cinnamon and lemon zest for later use. Return milk to the saucepan.
  • Add 1 tablespoon of butter and the grits to the milk and heat. Cook while stirring over medium heat for 10 minutes, then add reserved egg yolks and sugar, combining well. (If using quick grits, follow package directions regarding cooking time.)
  • Pour mixture into a 8x8x2 baking pan and cover with foil.
  • Prepare a bain marie, or water bath by placing the baking pan in a larger rectangular pan, 13x9x2. Pour enough water to come half way up the sides of the pan containing the pudding. Bake in a 350º oven for 15 minutes. Remove from oven and set aside.
  • While the pudding is baking, wash the peaches and cut into 1/2-inch lengths making 36 slices.
  • Heat the remaining tablespoon of butter in a large skillet and sauté until peaches are golden. Add the honey and cook for 2 minutes more, then add the orange juice. Bring the mixture to a boil and continue boiling for 2 minutes.
  • Remove pan from heat and with a slotted spoon, place peaches on a plate and reserve. Return saucepan to heat and reduce honey mixture by boiling for 2 minutes more. Set aside.
  • Wash the milky coating from the reserved cinnamon sticks and cut into 1/2-inch lengths. Set aside.
  • Cut lemon peelings into a fine julienne.
  • Place 6 slices of peach in the center of each plate, fanning them out into a circle. With an oval ice cream scoop, form 2-inch ovals with the grits, then sprinkle the mint leaves and reserved lemon peels over them. “Plant” the cinnamon sticks in the center.

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