Whisk the starch into yolks slowly then whisk in the sugar. Add in ½ cup of the cream to thin the mixture.

Bring the remaining 1 ½ cups cream to a simmer. Slowly whisk in ¼ c of the heated cream at a time into the yolk mixture to temper it. Add in about a cup of the heated cream while constantly whisking the yolks. Once tempered add the yolk mixture back to the pan of cream and bring to a simmer while constantly stirring with a spatula, being careful not to scramble the yolks, about 10 min. Once thickened strain the mixer into the bowl in the ice bath, leaving behind any cooked bits of egg yolk. Whisk in the vanilla bean paste.

Remove the bowl from the ice bath and place plastic wrap over the top of the pastry cream, pressing it lightly against the surface and refrigerate until fully chilled. At least 6 hours up to overnight

1. Place ice and water in a larger bowl and place a smaller bowl into the ice water making sure the water wont get in the bowl and set aside

2. Set a deep sauce pan of water over medium high heat and bring to a simmer. Place the peaches in and simmer a few minutes, until the skin starts to soften slightly. Remove and place in a bowl of ice water and let cool completely. Once cool carefully peel, slice in half, remove the pits and slice each peach into 6-8 slices.

Whip one cup of the heavy cream to stiff peaks and fold into the pastry cream. Whip the remaining half of a cup of cream and add in the powdered sugar. Whip again. Set aside.

Divide the pastry cream mixture amongst 6 bowls. Top with peaches and raspberries. Add in the raspberry jam in small bits over the peach slices in each bowl, one tablespoon of jam in each bowl and then top with a dollop of the sweetened whipped cream, topping the cream with a raspberry. Serve immediately or cover the bowls with plastic wrap and serve chilled later. Will last up to 2 days refrigerated prepared. The pastry cream will last up to a week as is in an airtight container.