Drain the peaches while collecting the juice. Set aside two particularly beautiful halves of the peaches for decoration. Finely puree half of the remaining peaches, cut the other half into small cubes.
Mix the custard powder and sugar with a little cold milk until smooth. Bring the rest of the milk to the boil with 100 ml of peach juice, stir in the mixed powder and bring to the boil while stirring. Stir the egg yolks and sour cream under the finished pudding. When this has cooled to room temperature, fold in the peach puree and peach cubes.
Fill into a bowl or small dessert bowls and decorate with the two beautiful peaches cut into wedges and put in the refrigerator for about 1 hour.
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