Poached fruit complements these custards just as wonderfully as fresh fruit does. Alternatively you may use poached strawberries and rhubarb, they will do equally the best.
Servings : 2 to 4
Prep time : 10 – 15 minutes
Cook time : 35 minutes
Total time : 80 minutes including half hour of chilling.
Ingredients
Corn flour 2 teaspoons
Skimmed milk 800ml
Orange zest 1 teaspoon
Eggs 2 Organic
Egg whites Of 2 Organic eggs
Honey 1 tablespoon
Vanilla bean 1 teaspoon paste
Nutmeg Grated for sprinkle
Peaches White and Yellow 2 pieces each.
Directions.
- Heat the oven to 170°C (150°C for fan-forced ovens). Arrange four 1-cup (250ml) ovenproof bowls in a roasting pan, positioning them on a folded tea towel.
- In a small, sturdy saucepan, mix the cornflour and 1 tablespoon of milk, whisking until blended. Gradually whisk in the rest of the milk along with the orange zest. Place over medium heat and bring to a gentle boil, stirring constantly. In a large heatproof bowl, whisk together the eggs, egg whites, honey, and vanilla bean paste. Slowly and steadily pour the hot milk mixture into the egg mixture, whisking continuously to avoid creating frothy bubbles, until well combined.
- Fill the kettle with water and bring it to a boil. Evenly distribute the custard mixture in the bowls placed in the roasting pan. Use a spoon to remove any froth, then sprinkle the tops with grated nutmeg. Position the pan on the oven rack and carefully pour enough boiling water from the kettle into the pan to reach three-quarters of the way up the sides of the bowls.
- Bake until the custards exhibit a slight wobble in the center. Take them out and let them sit in the pan for 10 minutes. Then, move the bowls onto a wire rack and allow them to cool to room temperature, approximately 30 minutes. Alternatively, refrigerate them to chill before serving.
- Slice the peaches into thin wedges, discarding the pits. Divide the white and yellow peach wedges among 4 plates, arranging them neatly. Position the bowls of custard beside the peaches for serving.
