Skip to main content

French Fooid Friday...Crèmes brûlées aux nectarines blanches

recipe and photo from

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



    • 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


    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

    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


    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


    Popular posts from this blog

    French food Friday...Honey Lavender Icecream

    I first tried this in Provence and loved the combination of the lavender and the honey.

    For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.

    By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.

    Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning


    1/2 cup honey
    1/4 cup dried lavender
    4 egg yolks
    2 cups milk
    1 cup heavy cream


    1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

    2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

    3.In a separate medium bowl, beat the egg yolks, then gradually add som…

    a good idea..

    {fabulous shop in St Emilion, photo taken by moi}
    Bonjour from a sunny but chilly SW France,

    Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

    Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

    I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

    {photo from here}
    We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
    Mille mercis et bonne semaine a tous.....

    Leeann x

    French Food Friday.....

    This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....

    About Poires Belle Hélène

    This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

    About Poires William liqueur

    A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…