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Curtis Stone’s easy baked custards with stone fruit recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Creamy custards baked with seasonal stone fruit, topped with luxurious hazelnut Italian gelato. Deliciously simple indulgence.
Ingredients:
  • 60g unsalted butter
  • 150g caster sugar
  • 1 peach, pitted, cut into wedges
  • 1 nectarine, pitted, cut into wedges
  • 300ml thickened cream
  • 3 extra-large Free Range Eggs
  • 3 extra-large Free Range Egg yolks
  • 20.00 ml plain flour
  • Icing sugar, to dust
  • Coles Finest Hazelnut Italian Gelato or vanilla ice cream, to serve
Instructions:
  • Preheat oven to 190°C (170°C fan-forced). Melt butter in a small frying pan over medium heat, swirling constantly, for about 2 minutes until it turns light golden brown. Let it cool slightly before using.
  • Prepare the ramekins by coating them with 1 tablespoon of browned butter and dusting with 1 tablespoon of sugar. Evenly distribute the peach and nectarine among the ramekins and place them on a baking tray.
  • Combine the leftover browned butter, sugar, cream, eggs, egg yolks, and flour in a large bowl until fully mixed. Carefully pour the custard over the fruit in the ramekins.
  • Bake for 25-30 minutes or until the custard is nearly set in the center. Let it rest for 5 minutes to thicken. Sprinkle with icing sugar and top with gelato or ice cream before serving warm.

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