Peach Cobbler Pudding

In a large bowl, whisk together the egg yolks and granulated sugar until smooth and slightly thickened.
Mix the cornstarch with a splash of milk until smooth, then whisk it into the egg mixture. Stir in the rest of the milk until fully combined.
Pour the mixture into a saucepan and set it over medium heat. Stir in the vanilla extract, then whisk constantly as it cooks. In about 10–12 minutes, it will thicken and start to bubble. Remove from the heat and pour into a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate for 2–3 hours until fully chilled.
Peel and slice the peaches. Add them to a large pan with the brown sugar, cinnamon, nutmeg, and vanilla extract. Cook over medium heat for 5–10 minutes, stirring often, until the peaches soften and release a glossy, syrupy sauce. Remove from the heat and let the mixture cool completely.
In a bowl, whip the heavy cream with powdered sugar until stiff peaks form.
Crush the Lotus cookies into coarse crumbs.
In a large bowl or serving dish, add a base layer of crushed Lotus cookies. Spoon over a layer of chilled pudding, then add a layer of spiced peaches, followed by a layer of whipped cream. Repeat the layers until the dish is full. Finish with a final layer of whipped cream, a few peach slices, and a sprinkle of crushed cookies on top.
Chill for 1 hour before serving.