Summer Fruit Maple Baked Custards

Name: Summer Fruit Maple Baked Custards
Prep time: 15 min
Cook time: 50 min
Yield: 6 serves
Ingredients: 2 yellow nectarines, stone removed and sliced; 1 punnet strawberries, hulled and halved; 1/3 cup maple syrup; 2 teaspoons vanilla bean paste; 300mls thickened cream; 5 eggs; 1 tablespoon plain flour; 1 yellow nectarine, extra, stone removed and sliced; 2 tablespoons butter; 1/4 cup brown sugar

By Trish McKenzie

One of the best things about summer is ripe stone fruits. And you might not know it yet, but one of the best things about ripe stone fruits, is turning them into these irresistible summer fruit maple baked custards.

These individual custards are pockets of golden goodness, and they look stunning too, with their layers of summer fruit and maple syrup marbled over soft custard. And with the NEFF FullSteam oven, watery, overcooked custard will be a thing of the past.

We love our custard recipes, so making it perfectly soft and sweet is most important. Here’s 3 tips to get your custard right:

Turn down the heat. Contrary to what you might think, watery custard isn’t the result of undercooking, but overcooking. Overcooked proteins bind too tightly and squeeze out water.
Use water. Again, this might feel counterintuitive, but water protects the custard from direct heat, ensuring an evenly baked custard without separation. Individual containers are filled and placed in a water bath inside a deep tray.
Add vanilla. Eggy-tasting custards are usually caused by excess heat, but vanilla is a ready remedy. By adding in vanilla, it not only avoids a tasteless custard, but can be forgiving if you’re a little heavy on the heat while cooking.

Once cooled, these sweet treats are the perfect complement for a summer dinner—deliciously sweet and creamy, without being too heavy.

Function: FullSteam (100% steam)

Summer Fruit Maple Baked Custards

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Prep: 15 minutes

Cooking: 50 minutes

Serves: 6

Ingredients

2 yellow nectarines, stone removed and sliced
1 punnet strawberries, hulled and halved
1/3 cup maple syrup
2 teaspoons vanilla bean paste
300mls thickened cream
5 eggs
1 tablespoon plain flour
1 yellow nectarine, extra, stone removed and sliced
2 tablespoons butter
1/4 cup brown sugar

Method

Layer the nectarine slices and strawberries into 6 x 185ml greased ramekins.
Combine in a large bowl the maple syrup, vanilla, cream, eggs and flour and whisk until smooth. Pour the custard mixture over the fruit in each ramekin.
Place the ramekins into the large perforated tray and cook on FullSteam 80°C for 40-45 minutes or until just set. Allow to cool at room temperature then chill.
In a small saucepan combine the butter and brown sugar and cook over a medium heat/setting 5 for 3-4 minutes, stirring until the butter and sugar become syrupy and slightly thickened. Cool slightly.
Decorate the custards with the reserved nectarine slices then drizzle each with a little of the syrup. Serve immediately.

Authors Bio

As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.

Summer Fruit Maple Baked Custards

Summer Fruit Maple Baked Custards

Ingredients

Method

Authors Bio

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