Peach Purée with Pastry Cream

	Thoroughly wash the peaches, cut them in half, and remove the pits. Place the peach halves cut side up in a skillet, sprinkle with sugar. Pour 0.25 cup of water into the skillet and cover with a lid. Cook for 35-40 minutes over low heat.
	Peel the cooled peaches and blend the flesh into a puree using a blender. Carefully spoon the puree into glasses using a large spoon.
	For the pastry cream, whisk together 0.5 cup of milk, the egg, and the sifted flour in a bowl. Pour the remaining milk into a saucepan, add sugar, and bring to a boil over low heat.
	Gradually pour the milk, egg, and flour mixture into the boiling milk while continuously stirring. Then remove the saucepan from the heat and stir for another 3-5 minutes. Allow the cream to cool to room temperature. Whip the cream and gradually add yogurt. Fold the cream into the whipped cream gently.
	To prepare the caramel: pour sugar into a saucepan, add 1.5 tablespoons of water, and cook over minimum heat for 3-4 minutes. Remove the zest from the orange and lime in long thin strips, add it to the saucepan, mix and let the caramel cool completely.
	Carefully pour the cream-yogurt mixture over the peach puree in the glasses. Garnish with caramelized zest.