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French Fooid Friday...Crèmes brûlées aux nectarines blanches



recipe and photo from Figaro.fr

Bonjour mes belles,

It is nectarine season here in SW France and we have an abundance of fruit as per normal so this recipe is going to come in handy this weekend as I am in the mood to cook.

I think that French Boyfriend will be needing a sugar fix as he is having a stand today at our village brocante and it is always a long day, fingers crossed that it will not be a scorcher like last year.

Receipe appears in French and then in English...


Crèmes Brûlées aux Nectarines Blanches

  • Couverts : 4 personnes
  • Temps : Préparation : 15min / Cuisson : 40min / Repos : 4h
  • Difficulté : Très facile
  • Calories : 605 par personne
  • Saison : Été
  • Origine : Europe, France

  •  

    Ingrédients

    • 2   nectarines blanches
    • 4 œufs
    • 4 jaunes d'œufs
    • 50 cl de lait
    • 20 cl de crème liquide
    • 130 g de sucre en poudre
    • 40 g de cassonade
    • 20 g de pignons de pin
     

    Recette

    Préchauffez le four à 150° (thermostat 5/6).
    Faites chauffer le lait avec les pignons de pin puis ajoutez la crème.
    Dans un saladier, fouettez les œufs entiers avec les jaunes d’œufs et le sucre en poudre. Versez le lait et la crème en mélangeant bien.
    Épluchez les nectarines, ôtez le noyau puis coupez la chair en dés.
    Versez la préparation dans des moules en porcelaine en ajoutant les dés de nectarines.
    Posez les moules dans un plat creux rempli d’un fond d’eau chaude et enfournez 35 minutes environ en vérifiant la cuisson avec la pointe d’un couteau.
    Sortez les crèmes du four, laissez-les refroidir 1 heure à température ambiante puis 3 heures au réfrigérateur.
    Saupoudrez uniformément les crèmes de sucre cassonade et passez-les quelques minutes sous le grill du four. Servez aussitôt.
     

     
    ***************

    White Nectarine Crème Brûlées 
     

    Servings: 4 people
    Time: Preparation: 15 minutes / Cooking time: 40min / Waiting: 4h
    Difficulty: Very Easy
    Calories: 605 ​​per person

    Season: Summer
    Origin: Europe, France
     
    Ingredients

    2 white nectarines
    4 eggs
    4 egg yolks
    500 ml milk
    200 ml of cream
    130 g caster sugar
    40g brown sugar
    20g pine nuts


    Recipe

    Preheat oven to 150 ° (thermostat 6.5).

    Heat the milk with the pine nuts and add the cream.

    In a bowl, whisk the eggs with the egg yolks and sugar. Pour the milk and cream in the bowl and mix well.

    Peel nectarines, remove the core and cut the flesh into cubes.

    Pour the mixture into the porcelain moulds then add the diced nectarines.

    Place the moulds  in a shallow dish filled with a layer of hot water covering the dish and bake about 35 minutes, use with the tip of a knife to check that they are cooked inside.

    Remove from the oven, let cool for 1 hour at room temperature and then refrigerate 3 hours.

    Sprinkle evenly with brown sugar cream and place for a few minutes under the grill. Serve immediately
    .
     
     
    ......bon appetit à tous, Leeann x

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