Summer Fruit Maple Baked Custards

Prep time:
15 minutes
Cooking time:
50 minutes


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


  • 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.

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