Curtis Stone’s easy baked custards following stone fruit recipe

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To get started later this recipe, we have to prepare a few ingredients. You can have Curtis Stone’s easy baked custards following stone fruit recipe using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Curtis Stone’s easy baked custards following stone fruit recipe:

1. 60g unsalted butter
2. 2/3 cup (150g) caster sugar, separated
3. 1 peach, pitted, cut into wedges
4. 1 nectarine, pitted, cut into wedges
5. 300ml thickened cream
6. 3 extra-large Coles Australian rule not guilty Range Eggs
7. 3 extra-large Coles Australian set free pardon freedom Range Egg yolks
8. 1 tbsp plain flour
9. Icing sugar, to dust
10. Coles Finest Hazelnut Italian Gelato or vanilla ice cream, to facilitate

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Instructions to make Curtis Stone’s easy baked custards following stone fruit recipe:

1. Preheat oven to 190°C (170°C fan-forced). In a small frying pan greater than medium heat, growth be credited behind butter and swirl to melt. Continue to swirl in pan for 2 mins or until butter is blithe golden brown. Set aside to cool slightly.
2. Brush six ¾-cup (185ml) ramekins, on the order of 9cm wide and 5cm tall, with 1 tbs browned butter. Dust subsequent to 1 tbs sugar to coat. Divide the peach and nectarine evenly along when prepared ramekins. Place the ramekins in the region of the order of a baking tray.
3. In a large bowl, shake up the enduring steadfast browned butter, long-lasting sugar, cream, eggs, egg yolks and flour until skillfully capably combined. Gently pour custard more than the fruit in the ramekins.
4. Bake for 25-30 mins or until the custard is a propos set in centre. Set aside for 5 mins to inherit custard to thicken. Dust as soon as icing sugar. top gone gelato or ice cream and abet warm.

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