Roasted Nectarines with Buttermilk Custard

Roasted Nectarines with Buttermilk Custard Recipe
Photo: Jeff Kauck; Styling: Andrea Kuhn
Roasting the nectarines concentrates their natural sugar, and they're especially fine served with this egg-rich sauce. Peaches or plums also roast well.

Yield:

6 servings (serving size: 2 nectarine halves and 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 176
Caloriesfromfat 17 %
Fat 3.4 g
Satfat 1.4 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 4.3 g
Carbohydrate 32.8 g
Fiber 1 g
Cholesterol 138 mg
Iron 0.7 mg
Sodium 80 mg
Calcium 70 mg

Ingredients

Sauce:
1/8 teaspoon salt
4 egg yolks
1/3 cup sugar
1 cup 1% low-fat milk
2 tablespoons low-fat buttermilk
1/4 teaspoon vanilla extract
Nectarines:
6 medium nectarines, halved and pitted (about 2 pounds)
Cooking spray
1 tablespoon sugar
Verbena sprigs (optional)

Preparation

To prepare sauce, combine salt and egg yolks in a medium bowl. Gradually add 1/3 cup sugar, beating 2 minutes with a mixer at medium-high speed.

Heat 1% low-fat milk over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly. Return milk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil). Remove from heat. Stir in buttermilk and vanilla. Place pan in a large ice-filled bowl until mixture cools completely, stirring occasionally. Spoon mixture into a bowl. Cover and chill.

Preheat oven to 400°.

To prepare nectarines, place nectarines, cut sides up, in a 9 x 13-inch baking dish coated with cooking spray. Sprinkle nectarines evenly with 1 tablespoon sugar. Bake at 400° for 25 minutes or until nectarines are soft and lightly browned. Serve with chilled sauce. Garnish with verbena sprigs, if desired.

Jackie Mills,

Cooking Light

June 2007
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