Roasted nectarine custard

| August 30, 2014 | Reply

Juicy, sweet and ripe nectarines are now produced at its peak, ready to make a gorgeous summer dessert. Roasted nectarine custard is egg free, but to maximize the flavor and add a crunchy texture you have to add this biscuit base. It doesn’t need much help from the cook, but calls particular attention to the procedure; thereby to achieve the desired result/outcome.

Serves: 4-6

roasted nectarine custard

You need:

  • 2 honey royal nectarines (350g)roasted nectarine custard
  • 34g sugar, plus 50g
  • 10g cornstarch
  • 1 cup milk, plus 2 tablespoons
  • 2 tablespoons cream cheese
  • 1 cup double cream
  • ¼ salt
  • 1+½ tablespoons fresh lemon juice
  • 2 custard cream filled sandwich biscuits, finely crushed, optional


Preheat the oven to 200°C (392°F – fan assisted mode). Half and pit the nectarines, but leave their skins on. Cut each half into 3 wedges. Arrange the wedges in a small pan; sprinkle with 34g sugar.

Bake until softened and caramelized.

In the meantime stir together in a small bowl the cornstarch and milk, until smooth; set aside. Pulse the nectarines in a food processor until smooth. Pass the nectarine puree through a fine chinois.

Transfer the puree to a bowl and fold in the cream cheese. In a medium saucepan over medium-high heat, whisk together 1 cup milk, double cream, sugar, salt and lemon juice. Bring the mixture to a boil; low the heat to medium.

Pour the cornstarch mix into the saucepan; heat the custard over low heat about 5 minutes or until thickened slightly, stirring constantly. Remove from heat. Slowly mix the custard to the nectarine-cream cheese bowl, to combine.

Lightly coat the bottom of the serving cups with the custard cream filled sandwich biscuits. Transfer the custard to small bowls and cool to room temperature. Place in refrigerator until cool and set.


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Category: Desserts

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