Nectarine Custard Cream
|Milk||2 1⁄4 Cup (36 tbs)|
|Superfine sugar||3 1⁄2 Ounce|
|Butter||1 Tablespoon (For Greasing)|
|Ripe nectarines||9 Ounce|
|Fruit salad||1 Cup (16 tbs)|
Heat the milk in the microwave oven for 4 minutes on HIGH.
Put the whole eggs, egg yolks and sugar in a bowl and whisk.
Add the hot milk in a thin stream, still whisking vigorously.
Grease a 10 inch (25 cm) ring mold (mould) and pour in the egg custard.
Rinse the nectarines under plenty of cold running water.
Pat dry on kitchen paper.
Cut in half and remove the pits (stones).
Slice thinly and stir into the custard mixture.
Microwave, uncovered, on HIGH for 9 minutes, until the custard is firm to the touch.
Leave to cool, then refrigerate for at least 12 hours.