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Easy Baked Custards with Stone Fruit

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  • Peanut free
  • Sesame free
  • Vegetarian

Make the most of stone fruit this season with this delicious baked custard. Served warm, your mouth will be watering.

  • Serves6
  • Cook time35 minutes
  • Prep time15 minutes, + cooling time

Ingredients

  • 60g unsalted butter
  • 2/3 cup (150g) caster sugar, divided
  • 1 peach, pitted, cut into wedges
  • 1 nectarine, pitted, cut into wedges
  • 300ml thickened cream
  • 3 extra-large Coles Australian Free Range Eggs
  • 3 extra-large Coles Australian Free Range Egg yolks
  • 1 tbs plain flour
  • Icing sugar, to dust
  • Vanilla ice cream, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 190°C (170°C fan-forced). In a small frying pan over medium heat, add butter and swirl to melt. Continue to swirl in pan for 2 mins or until butter is light golden brown. Set aside to cool slightly.

  2. Step 2

    Brush six ¾-cup (185ml) ramekins, about 9cm wide and 5cm tall, with 1 tbs browned butter. Dust with 1 tbs sugar to coat. Divide the peach and nectarine evenly among prepared ramekins. Place the ramekins on a baking tray.

  3. Step 3

    In a large bowl, whisk the remaining browned butter, remaining sugar, cream, eggs, egg yolks and flour until well combined. Gently pour custard over the fruit in the ramekins.

  4. Step 4

    Bake for 25-30 mins or until the custard is almost set in centre. Set aside for 5 mins to allow custard to thicken. Dust with icing sugar. Top with ice cream and serve warm.

Easy Baked Custards with Stone Fruit

Easy Baked Custards with Stone Fruit
  • Serves6
  • Cook time35 minutes
  • Prep time15 minutes, + cooling time
Ingredients
  • 60g unsalted butter
  • 2/3 cup (150g) caster sugar, divided
  • 1 peach, pitted, cut into wedges
  • 1 nectarine, pitted, cut into wedges
  • 300ml thickened cream
  • 3 extra-large Coles Australian Free Range Eggs
  • 3 extra-large Coles Australian Free Range Egg yolks
  • 1 tbs plain flour
  • Icing sugar, to dust
  • Vanilla ice cream, to serve
    Description

    Make the most of stone fruit this season with this delicious baked custard. Served warm, your mouth will be watering.

    Method

    1. Step 1

      Preheat oven to 190°C (170°C fan-forced). In a small frying pan over medium heat, add butter and swirl to melt. Continue to swirl in pan for 2 mins or until butter is light golden brown. Set aside to cool slightly.

    2. Step 2

      Brush six ¾-cup (185ml) ramekins, about 9cm wide and 5cm tall, with 1 tbs browned butter. Dust with 1 tbs sugar to coat. Divide the peach and nectarine evenly among prepared ramekins. Place the ramekins on a baking tray.

    3. Step 3

      In a large bowl, whisk the remaining browned butter, remaining sugar, cream, eggs, egg yolks and flour until well combined. Gently pour custard over the fruit in the ramekins.

    4. Step 4

      Bake for 25-30 mins or until the custard is almost set in centre. Set aside for 5 mins to allow custard to thicken. Dust with icing sugar. Top with ice cream and serve warm.