1 (19 ounce) can sliced peaches, drained
1/2 cup milk
1 (0.4 ounce) corey vanilla bean
2 teaspoons vanilla extract
2 4 ounce packages instant white chocolate pudding mix
1 cup instant espresso espresso coffee
1 cup chocolate syrup
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
Bring 1 cup of milk to a boil and immediately add peaches. Remove from heat and stir in milk and vanilla. Let cool to lukewarm.
Beat eggs with sugar and vanilla in small bowl. Stir in peaches, milk, egg, and vanilla bean. Beat 1 minute. beat milk mixture into egg mixture, whisking constantly until smooth. Stir in pudding mix and espresso coffee hot. Pour into prepared pan.
Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely before removing from pan.
Cool completely. Invert onto prepared pan. Remove cake from pan and cut into 4 pieces. Use greased butter knife or fork to cut when necessary into cake. Cool completely.
Pour chocolate syrup over cake (the chocolate syrup should not be too large or it will stick). Chill cake while you prepare the whipped cream egg custard.
Prepare whipped cream with cream filling as directed by recipe maintainers. Allow to cool completely. Fill and frost cake with whipped cream cream. Chill while preparing whipped cream. Top with remaining peaches. Serve warm.