ingredients

2 white nectarines from here
4 whole eggs
4 egg yolks
50 cl of milk
20 cl of liquid cream
130 g caster sugar
40 g brown sugar
20 g pine nuts

Steps

Step 1

Preheat the oven to 150 °.

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

In a bowl, whisk whole eggs with egg yolks and powdered sugar.

2nd step

Pour milk and cream, mixing well.

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

Pour the mixture into 4 porcelain molds, adding the diced nectarines.

Step 3

Place the mussels in a deep dish filled with a bottom of hot water and bake about 35 min while checking the cooking with the tip of a knife.

Remove the creams from the oven, let them cool for 1 hour at room temperature and then 3 hours in the refrigerator.

Sprinkle the sugar brown sugar cream evenly and spend a few minutes under the grill. Serve immediately

tips

Ecomalin . Prefer nectarines harvested in France, which therefore require a limited transport distance and which weigh a little less carbon footprint.

Our South (Eastern Pyrenees, Costières in the Gard, the Crau plain in the Bouches-du-Rhône and the Rhône Valley around Valence ...) produces them throughout their natural season, from early June to late September; the "Pêche d'ici" label guarantees this origin and minimum maturity and that cultivation methods respect the PFI (Integrated Fruit Production) charter which limits treatments and seeks to better respect biodiversity.